“A truly delightful place. The garden and park provide pleasure from every point,” says a visitor: in 1976, this 18th-century château, a historic monument in a large park near Bayeux, was turned into an elegant hotel (Relais & Châteaux); extensive renovations were completed in March 2016. “The decor, with some antiques, is brilliant,” another visitor wrote: there are original fireplaces, chandeliers and wood panelling in large and formal lounges (one is rococo-panelled). The manager provides “understated service” and a “relaxing atmosphere”; his staff are “courteous and friendly”. Bedrooms range from “cosy” attic rooms to “monumental” spaces with original beams and panelling. “Our apartment was modern and good.” Most bathrooms are luxurious, done in marble. But one couple had a “cramped” bedroom with an “old-fashioned” bathroom. Specialities of chef Olivier Barbarini include sea bass covered with a crust of almond, roast figs, pan-fried wild mushrooms and onions; Breast of local guinea fowl stuffed with crawfish tails, onion and liver chutney. In the “delightful” garden there are a sheltered swimming pool (“it just passes our minimum length test”) and a children”s play area with tree house.