Set around a lime-shaded garden beside a 16th-century hôtel particulier, the city's grande table is a delight from start to finish: chef and owner Patrick Feuga has a well-earned reputation for his imaginative versions of traditional dishes, which range from goose breast with cardamom sauce to sashimi bream and 'hot-and-cold' caramel soufflé. The buzzy courtyard patio is the place to eat out in summer, so you'll need military precision to bag a table.