The prestigious Hôtel du Palais, the only “palace” on France's Atlantic coast, needs no introduction. In a swanky setting overlooking the ocean, you can expect a genuine festival of pedigree Gallic culinary tradition. The swish brasserie serves a well-crafted, sensibly priced lunch menu (served on the terrace on fine days) and a more ambitious, sophisticated lineup in the evenings, starring premium ingredients such as caviar, lobster and foie gras, as well as Basque produce (Banka trout, free-range poultry, Ossau-Iraty cheese). It would be a crime to skip dessert – crêpe Suzy in tribute to Raymond Oliver.