4 of the World’s Best Authentic Farm-to-Table Dining Experiences!

Le Manoir Aux Quat’Saisons, A Belmond Hotel, Oxfordshire

Though the name may be French, Le Manoir Aux Quat’Saisons brings the guests right to the heart of the immaculate English countryside. It’s located on the edge of Great Milton, just 8 miles from Oxford or less than a one-hour drive from London Heathrow Airport. Guests will discover a 15th-century manor, sitting at the heart of an impressive estate and entirely dedicated to sustainability and gastronomy.

The History of Le Manoir Aux Quat’Saisons, A Belmond Hotel

The hotel saw the light of day in 1984 with its creator Chef Raymond Blanc. He’s a receiver of the honorary title of Most Excellent Order of the British Empire in recognition for his services in promoting culinary excellence and raising awareness about the importance of healthy food.

Immediately upon its opening, the restaurant of the hotel was awarded 2 Michelin stars, which it has managed to maintain for over 38 years. The hotel features only 32 rooms and suites, with the possibility of in-suite spa treatments.

The Culinary Experience of Le Manoir

Le Manoir Aux Quat’Saisons makes use of its extensive estate of gardens and farmland to produce fresh ingredients that often dictate the direction of the menus offered at the hotel. For its sustainability endeavors, the hotel was even awarded the coveted Green Michelin Star.

Le Manoir is also known for being a culinary institution, having been a school for some of the most celebrated chefs around the world such as Marco Pierre White, Michael Caines, and John Burton-Race among others.

The restaurant offers a six-course lunch, a seven-course dinner, as well as vegetarian and vegan options, in addition to a stellar wine list.

Our menu favorites:

• Le Canard (roast duck, brambles, and Orchard apple)
• Le Rouget (Red mullet, fennel, saffron and bouillabaisse consommé)
• La Peche Melba (Compressed peach, lavender, creme fraiche, and redcurrant)

Amangani, Wyoming

Perched atop the East Gros Vente Butte, surrounded by the magnificent vistas of the Grand Teton National Park and just 20 minutes from Jackson Airport, the Amangani brings all the ultra-luxury of the Aman brand to the sublime wilderness of America. Within this Old West setting, guests can reconnect with nature by enjoying some of the region’s finest ingredients.

The History of Amangani

The three-story property of Oklahoma sandstones and Pacific redwood is a tribute to the Old Americana spirit. The place feels like it has been here for over a century, even though the hotel only recently celebrated its 20 years in Jackson Hole.

Surrounded by the pristine wilderness of Wyoming, complete with wild bears, wolves, deers, and caribous, the purpose of Amangani was to allow its guests to experience the naturalistic atmosphere of the Old West. Whether it is with its stunning location or its 40 suites of stone, wood, slate with cowhides and leather. The resort undeniably pulls it off.

The Culinary Experience of Amangani

Overseen by Executive Chef Manuel Fernandez, who brings her impressive catalogue of techniques and knowledge to the kitchen, The Grill at the Amangani features a beautiful menu that reinterprets the American classics while also staying true to the spirit of the place.

The ingredients are all sourced locally, from sustainable ranch meats, such as caribou sausages and bison steaks, fresh fish, and farm-to-table vegetables and ingredients like Idaho potatoes and Utah honeycomb, that truly bring out the best in each dish.

The resort features the Grand Terrace Bar and the Zinc Bar.  And, of course, every meal is accompanied by the stunning views of the Jackson Hole.

Our menu favorites:

• The Pulled Pork with whiskey huckleberry bbq, pickled onion, and fresno.
• The Lamb Loin wtih green pea farro risotto, chanterelle, tomato, garlic, taleggio, cherry gel

Chablé Yucatán, Chocholá

Located a little over a half-hour drive from Mérida International Airport, and situated a few miles from the Chicxuclub crater, where a large asteroid had struck Earth some 66 million years ago, the Chablé Yucatán invites guests to give themselves over to the deeply spiritual and therapeutic Mayan nature. And one of the ways through which the resort ensure complete immersion into Mayan wellness, is through its unbelievable culinary offering of no less than 7 restaurants and bars.

The History of Chablé Yucatán

A former sisal factory that nature took over more than 80 years ago, it took Chablé 12 years to bring the ancient 19th-century hacienda back to its former glory, and more. Infused with the spirit of Mayan wellness, the Chablé Yucatán is now an impressive resort scattered across a 750-acre estate.

Offering 40 unique casitas designed by Mexico-based Paulina Moran and surrounded by stunning nature, the hotel is also known for an otherworldly spa experience that includes complimentary fitness classes, 12 treatment rooms, access to an ancient cenote, as well as visiting Shamans who will introduce guests to the powers of ancient Mayan healing traditions.

The Culinary Experience at Chablé Yucatán

At the Chablé Yucatán, nutrition is an integral part of the experience. Not only are guests treated to an “eye-opener” coffee or tea and fresh Mexican pastries as soon as they wake up, but the resort’s entire culinary program is designed to instill a sense of wellness.

Led by Executive Chef Jorge Vallejo, who is also the owner of Quintonil in Mexico (often recognized as one of the best 50 restaurants in the world), and Luis Ronzon, the gastronomic experience of Chablé Yucatán is all about organic and seasonal produce that come from the resort’s Mayan gardens.

Across Ixi’im, Ki’ol, Casa Principal, Casita Maya, Sikar, Casita Club, and Ka’anche’s, explore the complex and fascinating work of Mexican and Mayan culinary traditions and flavors.

Our menu favorites:

• Deep-sea shrimp tinga toast (50g) with meco chili and pea emulsion.
• Creole hairless pork (160g) with roasted carrots and pickled apple.
• Chocolate casserole with pinole ice cream.

Royal Champagne Hotel & Spa, Champillon

Perched on the hills of the Marne Valley, with sweeping views of the vineyards that produce one of the world’s most sought-after beverage, the Royal Champagne Hotel & Spa is the highlight of a region already steeped in luxury. Located on the outskirts of Epernay, the capital of Champagne, and a short 90-minute drive from the Charles de Gaulle Airport, the hotel is the perfect rustic getaway in the French countryside, where fresh farm-to-table gastronomy comes with a glass of chilled Dom Perignon.

The history of Royal Champagne Hotel & Spa

Created by architect Giovanni Pace, who is no stranger to Champagne goodness, having previously worked at Moët & Chandon, the entire hotel is a tribute to the gorgeous vistas of Champagne. Sleek, contemporary, using natural material such as oak and stone, alongside a warm and gentle palette of cream and champagne, creates a resting atmosphere fitting for the countryside.

And with only 47 rooms, all boasting terraces with impressive views of the vineyards and outdoors, it is clear that the star of the show is the gorgeous surrounding nature.

The culinary experience at Royal Champagne Hotel & Spa

The hotel boasts the talents of Chef Jean-Denis Rieubland, and the result is 3 culinary outlets, each one better than the last. While La Bellevue and Abysse absolutely put the limelight on the region’s best produce and beautiful environs, it is at the Le Royal that the guests are likely to relish the kind of life-changing flavors that Michelin-starred menu are known for.

Indeed, making full use of the region’s rich catalogue of fresh produce and ingredients, including seasonal vegetable and fresh meat delivered every morning from the surrounding farms, the various dishes of Chef Rieubland are prepared with the fresh herbs picked from the hotel’s own gardens.

Meanwhile, each meal is paired with a vintage from the extensive cellar of the hotel, and each month sommelier Daniel Pires takes the guests on a discovery of a different champagne house.

Our menu favorites:

• Carpaccio de thon à la fraise de la Champagne rhubarbe au vinaigre de riz, bouquet fleuri
• Filet de bœuf de l’Aubrac à l’avocat grillé, vinaigrette de coriandre pommes de terre soufflées et navets glacés au jus corsé
• Chocolat Guanaja 70%, mousse onctueuse au Malt de la Montagne de Reims parfait glacé à la cardamome noire