On the doorstep of Limoges, this small castel, once the home of a porcelain manufacturer, is strewn with knickknacks, antiques and old paintings. Chef Gilles Dudognon and his team meticulously scour the region for fine produce, which they blend into distinctive classical recipes, frequently sprinkled with inventive touches. After gazing at the grounds, dig into the “Timeless” Saint Martin porkpie (sweetbread, poultry, foie gras), line-caught seabass or stuffed pak-choi, resembling a ginger-sesame ceviche. Delightful guestrooms.