The most established serious restaurant in the upper town, in business for more than thirty years on a narrow street near Place du Châtel. The kitchen does classical French cooking — foie gras, snails, duck breast, regional cheeses — with a strong wine list weighted toward Champagne and Burgundy. The dining room is in a vaulted medieval cellar; service is formal but warm.
Two-course set menus around €35, à la carte runs higher. Booking is essential, especially on weekends and during Les Médiévales.