In the heart of the city, this local institution was founded in 1825. The jaw-dropping rococo interior was imported from the Lot and installed here in the early 20C. Chef Younes Bouakkaoui’s modern culinary score has no qualms about subverting classical recipes, illustrated by calf sweetbread roasted with morel mushrooms in Sauternes wine or pollock poached in olive oil with smoked potatoes and portobello mushrooms. The splendid cellar boasts over 1000 wines!