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 features prominently: sautéed girolle mushrooms, apricots and elderflower; monkfish meunière, green peas, cherries and sauce Dugléré; Racan pigeon, a quenelle of puréed onion and a drizzled sauce. The epitome of intelligent creativity. Diners are greeted warmly and seamlessly, in line with the culture of its high-flying, experienced team.