This former Jesuit refectory, where the honey- coloured stonework and vaulted ceiling encourage contemplation, now showcases the talent of Anthony Baud. The young chef took over the establishment’s reins in 2016, putting his experience gained at ‘Le Caro de Lyon’, at ‘Têtedoie’ and ‘Les Fermes de Marie’ in Megève to the test. The location, enhanced by a contemporary décor which respects its history, perfectly suits his traditional, gourmet-style cuisine which has been elegantly updated to suit today’s tastes The egg parfait with fresh, seasonal truffles is highly recommended, followed by the superb monkfish tail roasted in seasoned butter, or the excellent ‘signature’ sweetbreads. As greed is no longer a sin here, all can be enjoyed guilt-free – although this conviction may well be tested when it comes to dessert, with irresistible temptations soberly entitled: Pear, Lemon, Chocolate.