Le Grand Paris  

Keep this hotel and its fervent cuisine well in mind. Like oxygen at higher altitudes, this kind of traditional establishment is becoming rare. Some might say it's too calm, too "old fashioned", but we like it - from the peaceful welcome to the touching decor and recipes that might be incsrcibed in marble. Noemi, daughter of Jean-Jacques Ricaud, has updated the 17th century convent of the Brothers of the Trinity. Papa still manages the stoves, a master of sauces and his region. Venison pâté with mushrooms; pesto soup; truffle brouillade; pieds et paquets; tarragon rabbit; hazelnut or honey tart... country flavors all. Good Bordeaux and Bourgogne in the wine cellar, as well as Provence. Set apart from the town center, on the other side of the large parking area, this establishment carries on its tradition, with fundamentals and family.