Yannick Alléno supervises this local institution that used to be a convent, whose nuns offered protection to pilgrims and travellers. This chef from the Paris region has recruited a trusted team, who turn out finely tuned dishes that lean towards the terroir of France's South-West, albeit still with the sauces and reductions that are his trademark and his signature. Don't miss the spectacular and delicious "pigeon soufflé et rôti au feu de l'enfer". Needless to say, the dishes are accompanied by the superb wines of Saint-Émilion, making for a memorable experience.