"A stone path leads past the green grass, hedgerows, and delphiniums to a honey-colored fifteenth-century manor house. The damp air is sweet with the scent of hydrangea. In the lobby, chintz cushions soften the flagstone floors, fireplaces, and wood beamed ceilings. It couldn’t be more English, except for the fact that Belmond Le Manoir aux Quat’Saisons is the brainchild of a Frenchman, two-star Michelin chef Raymond Blanc." - The MICHELIN Guide