“A splendid place, tasteful, comfortable, with exquisite food,” wrote regular correspondents about this famous Burgundian restaurant-with-rooms (Relais & Châteaux). The elegantly converted old post hotel is now run by Dominique Loiseau, widow of its founder, with a “well-trained, considerate” staff. Behind its traditional facade are “superb” interiors which make much use of local materials (stone, tiles, and wooden beams). Fireplaces are “imposing”, there are “breathtaking” mirrors, and distinctive pictures and antiques. In the two dining rooms, chef Patrick Bertron keeps the three Michelin stars, 17 Gault Millau points awarded to the late Bernard Loiseau (specialities include jambonnettes de grenouille à la purée d”ail; blanc de volaille fermière, foie gras poêlé, purée de pommes de terre truffée). “Our spacious room made judicious use of warm woods and traditional textiles.” The building is on the N6, but most rooms face the immaculate jardin à l”anglaise (with a “small but good” swimming pool), so are quiet. “Hard to imagine a hotel with higher standards or higher prices” is another recent comment.