This restaurant has been in this quiet little street for over 20 years; the abbey next door has been converted into a delightful boutique hotel. A talented young chef, who has worked in some top kitchens, is making his mark here with his cosmopolitan cuisine, which is influenced by fermentation, smoky flavours and his childhood memories: onion soup pimped up with foie gras and Appenzeller cheese; charcoal-grilled red mullet with a full-bodied bouillabaisse and a dash of chicken liver cream; île flottante, rice pudding, crème anglaise with grilled koji and shio koji caramel. Vegetarian options are also available.