Near Place Royale and the cathedral, this local culinary landmark has been treated to a contemporary makeover. It provides a perfect playground for two veteran fine food lovers: Benjamin Andreux, in the kitchen, and Delphin Cornaille, brilliantly in charge of the front of house. The chef unveils his ambitious vision of fine dining in which seafood plays the leading role: sautéed girolle mushrooms, apricots and elderflower; monkfish meunière, green peas, cherries and sauce Dugléré; Racan pigeon, a quenelle of puréed onion garnished with a sauce. The epitome of intelligent creativity, suavely crafted into original recipes and backed up by high-flying technique, all of which in line with the seasons. Diners are greeted warmly and seamlessly, as befits the background of the establishment’s professional and experienced team.