Maison Jeunet has become Carmel 1643 in tribute to the premises’ former vocation as a Carmelite convent. This iconic restaurant, which has played host to several generations of chefs, has been revamped in a fashionable, monastic vibe. The chef treats us to an updated version of regional, sometimes rustic dishes, such as mushrooms on toast, blue trout (cooked in vinegar and wine) or cockerel in vin jaune.