Epicure

Depending on the season, you’ll enjoy chef Eric Fréchon’s earthy, graceful cooking in either an oak-paneled dining room or a tented room overlooking an interior courtyard garden at his three Michelin-starred restaurant. Fréchon boldly mixes luxury produce with homelier ingredients with delectable results, including a ris de veau (veal sweetbreads) braised in dry fennel and a farmed Bresse hen served with crayfish and morels. Reserve two weeks in advance. Open daily.