This 18C sandstone former convent chants a pure-bred Gallic culinary litany based on regional produce (rack of lamb from the Moselle meadows, fillet of Lorraine beef) and seafood (brill, line-caught whiting, scallops). The portions are generous and the desserts by Maeva (the owners’ daughter) are divinely decadent, illustrated by her Grand Marnier-flavoured strawberry soup. Charming welcome.