In the heart of a two-centuries-old edifice, Nicolas Laurent (who trained in places such as the Chambard, the Auberge de l’Ill and the Vieux Couvent) offers contemporary cooking highlighting the region (eel from the Rhine, local game), along with “noble” produce (Cotentin lobster, wild turbot etc.). Regulars will be happy to note that the carp fillets, with fries and Alsatian horseradish cream, remain on the menu.