* Click here for rating key
Chateau de la Chevre d'Or Restaurant Review: Nature has provided a breathtaking panorama for this aerie perched more than 1,300 feet above the sea. Like Paganini sonatas, Chef Philippe Labbé's dishes are nearly impossible to reproduce. Try one of his most sublime dishes, variation on a tomato, in four surprising plates, playing with texture, association, and nostalgia with a precision that only a palatial team can assure. New Yorkers and Ukranians adore the simple and magnificent scampi or the plate of shellfish (at €130) with a surprise plate. In short, Labbé is one of the representatives of true haute cuisine today in France, without doubt too discrete in this ultra-classic setting. The service is excellent, as is the wine cellar, although it is a little off-balance with its plethora of Bordeaux and Burgundies.