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No. 60


The 17th-century vaults of Tanière3 welcome diners to two blind tasting menus, one in the cellar dining room, the other at chef François-Emmanuel Nicol’s counter. Anticipate a terroir-rich gastronomy, leaning toward excellent local artisanal producers and clocking in at 15 to 20 courses. Recently designated a Relais & Châteaux property.

Photography by Simon Ferland-Groupe La Tanière

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