LANGDON HALL HAS BEEN IN AN EXPANSIONIST MOOD OF LATE, SPROUTING A NEW WING. IN THE RESTAURANT, WHAT WAS ONCE THE TERRACE IS NOW ENCLOSED FOR ALL-SEASON USE.

But neither change nor increased capacity has intruded on this spectacular resort’s exclusivity, or the highly personalized nature of the service. The feel is Old World but never strays to pretention. And in the kitchen, Jason Bangerter has come into his own and then some, drawing on all his diverse culinary experience (with Oliver & Bonacini Restaurants and, before that, in the U.K. with the legendary Anton Mosimann) and delivering something perfectly appropriate to the surroundings— which is to say, exceptional. His cooking features classical influences with very modern execution. In summer, menus are complemented with exceptional produce from the hotel garden. Come fall, the truffle menu is legendary.

And if you do not sample the whole tasting, at least try the truffle soup, a sensationally rich mushroom purée emulsified with truffle oil and topped with truffle foam. Or, failing that, go for the magnificent white truffle pasta, which is rolled so thin as to become translucent, then cooked swiftly in emulsified butter instead of water (really!). His terrines are exceptional. Sea scallops with caviar, champagne and seaweed is an instant classic. Chef also excels with game meats. Save room for the spiced pear soufflé with honey butter. As expected, the wine list is pricey but rich in treasures. That bottle you’ve been looking for—say, the Morey-Saint-Denis 1er Cru Clos de la Bussière 2006 from Domaine Georges Roumier—it’s there. And plenty more besides.Breakfast
Monday to Friday
7:00 AM until 10:30 AM

Saturday, Sunday
7:30 AM until 10:30 AM

Lunch
Monday to Saturday
12:00 PM until 2:30 PM

Brunch
Sunday
12:00 PM until 2:30 PM

Dinner
Monday to Sunday
5:30 PM until9:00 PM

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