Rubbing shoulders with the town's cathedral, this culinary landmark entices with a castellated exterior, turreted and hued in pink. Inside, things get more stolid, with most of the action taking place in the main Rôtisserie room—a large chamber replete with cross-vaulted ceilings and heavy chandeliers. The menu is based on market-fresh ingredients and may include such ample fare as a triumvirate of filets (beef, veal, lamb) with fresh vegetables and potatoes but can
also get nouvelle, as witness the veal Provençal. There's also an enormous wine list.