Perched up on the higher ground of Fourvière, this Renaissance convent now houses a charming hotel and restaurant with a panoramic glass-paned dining room that affords guests a splendid view over the rooftops of Vieux Lyon, whatever the season: it seems you can almost reach out and touch St Jean Cathedral. This place required a chef with plenty of vision! Enter David Delsart, who has mastered all aspects of French cuisine. He often puts a regional spin on his dishes, smoking his pigeon (or lobster) over Beaujolais vine shoots, cooking whitefish from Lake Geneva, salmon trout from Isère and snails from the Lyonnais mountains. The classic desserts are beautifully made: charlotte, profiteroles, warm soufflé…