In the heart of a two-centuries-old edifice, Nicolas Laurent (who trained in places such as Chambard, Auberge de l’Ill and le Vieux Couvent) has now branched out on his own. He has wisely decided to uphold this landmark establishment’s commitment to tradition. However, while classics such as fillet of carp and French fries, flammkuchen and presskopf remain firm favourites with the regulars, he’s more than willing to try his hand at more modern recipes, featuring noble produce such as lobster and langoustine. Rooms for overnight stays.