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CHATEAU D'YGRANDE 
YGRANDE
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AUVERGNE This handsome chateau dates from 1835 and has glorious views over its 100 acre estate from a position of sublime rural tranquillity. The accommodation is of a very high standard. There are stylish drawing rooms, a billiard room, a sauna and a heated pool; also renovated stables with 30 or 40 horses, a fishing lake and cycles or mountain bikes for hire. Tributes abound, too, for David Martin’s cuisine...

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LE MAS DE PEINT 
LE SAMBUC
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PROVENCE Le Mas de Peint is THE place to acquire a taste for the uncomprisingly flat landscape of the Camargue. It’s a luxurious, isolated hotel converted from an old farmhouse by Jacques and Lucille Bon. Expect books, flowers, clubby armchairs, a stone fireplace and the family dog to set the scene on arrival but justify the steep prices only after you have sampled the accommodations...

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HOTEL HAUT-ALLIER 
ALLEYRAS
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AUVERGNE Here in a hidden corner of the Auvergne miles from any through route the norm is generally modest, rather unsophisticated accommodation offered at knock-down prices. But the Haut-Allier, which has had a Michelin star for its restaurant since 1998, has now upgraded bedrooms for those who make the pilgrimage to Philippe Brun’s gastronomic altar. Some rooms have jacuzzi baths and bold colour schemes. Others reveal an almost zen-like purity...

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HOTEL MARE AUX OISEAUX 
ST-JOACHIM
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ATLANTIC COAST Eric Guérin's small hotel is set amongst the peaceful thatched cottages of the Ile de Fréthun. Here he works in harmony with the region’s natural resources, indulging his passion for wild life while combining flavours with originality in his cooking. The same care and attention has been applied to the accommodations. Our favourite rooms are the three most recently built on stilts by the water at the end of the garden...

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HOTEL LA BELLE VUE 
SAULXURES
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ALSACE This impeccably-maintained hotel appears just as welcoming as its charming owners. For four generations, they have ensured that the aptly-named Belle Vue gives nothing but pleasure. Following significant investment in 2002, the accommodations gained lots of space – even the smallest is now 30m2. Gastronomy is the domain of chef Arnaud Barberis who has designed his menus with terrific flexibility...

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