On the famous Fourvière hillside, this former Renaissance convent, refurbished from top to toe, houses a restaurant with a panoramic glazed dining room that commands a knockout view over the rooftops of historic Lyon and St Jean Cathedral. The experienced chef enhances ingredients from the region, in particular courtesy of peppers and condiments, illustrated by Arctic char from Isère marinated in lemon balm, baby gem lettuce and yoghurt perfumed with Batak berries or lamb from Haute Loire laced with Phu Quoc pepper and confit of baby artichokes.