MICHELIN GUIDE: ★★
Installed in the former convent where nuns once offered shelter to pilgrims, the Hôtel de Pavie and its Table hosts Saint-Émilion’s most accomplished gastronomic experience. Yannick Alléno, a triple-starred chef, oversees a kitchen entrusted to Sébastien Faramond, who offers a finely worked South-West cuisine marked by the sauces and reductions that are the executive chef’s signature. The terrace view over Saint-Émilion’s bell tower, a UNESCO World Heritage Site, is unique. The wine list, led by sommelier Benoît Gélin, is a deep dive into the appellation’s finest Premiers Grands Crus Classés. Reserved for the formal and the curious in search of exceptional gastronomy.