Barely a stone's throw from Place Stanislas, this stylish landmark puts its best foot forward under Chef Hervé Fourrière. The menu includes revisited favorites, such as preskopf of langoustines with a creamy herb sauce. Desserts—like warm chestnut crème with vanilla, accompanied by boules de Berlin (Alsatian doughnuts)—are also noteworthy. A buffet brunch is served Sunday between 11 and 3, and cooking lessons are offered Wednesday afternoons and Saturday mornings. The choice of Toul wines is extensive.