Pierrade

Potatoes, caramelised onions and smoky lardons baked under a whole creamy disc of reblochon cheese until the rind is crispy and the inside is pure velvet.

And if you head up to the Balkan district, you have L'Auberge des Balkans, which specialises in the Pierrade.

Ah, the hot stone grill! They place a scorching hot slab of natural granite in the middle of your table and you cook thin slices of marinated beef fillet, duck breast and local sausages right in front of you, dipping them into homemade sauces between bites of potato gratin.

And down on the Place de Caron, you have La Maison.