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Chateau de la Treyne Restaurant Review: This is a real château, built between the fourteenth and seventeenth centuries and splendidly renovated. Stéphane Andrieux's cooking, however, is very up to date, with an astounding variety of flavors. The spirit of the Southwest is magnified in dishes like foie gras déclinaison and blue lobster with potatoes. The well-chosen wine list includes both rare vintages and more affordable offerings, as well as a good choice of half bottles.