the patrician of Gallia Narbonensis, Lucius Pompeius Campanus, honouring the dead of his family. This monument is a symbol representing the passage to the afterlife. The arch has a height of more than . It consists of an archway between two pillars surmounted by an entablature with architrave, all made of cut stones fitted without mortar. The arch includes a frieze, cornice and an attic. The frieze has eight niches to house the busts of some of the characters to which the arch is dedicated. There is also the impressive building of the Thermes antiques [ancient baths]. Around 120 BC, the Romans built these comfortable baths in Roman fashion, such as was the case throughout the Empire. The structure includes several baths from a hot bath (caldarium), and a warm bath (tepidarium), to a cold bath (frigidarium). All of the basins are covered in marble. The rooms were decorated with columns and sculptures. Currently, the Roman ruins are still visible inside the national baths. Also of note is the current Aix-les-Bains town hall. Originally, it was a mansion belonging to Conrad the Peaceful, then a château of the Marquis of Aix between the 15th and the 17th century. Next to the town hall there is the Gallo-Roman temple, known as the Temple de Diane [Temple of Diana] which became the Lapidary Museum. This ancient shrine is one of three temples in France which are fully preserved. Today converted into the Archaeological Museum, the building houses many statues and antique objects, as well as items from the Bronze Age. Gastronomy The cuisine of Aix-les-Bains is typical of Savoy, based on products of the local soil and mountain meadows, essentially the Bauges. In addition to its famous fondue, there is the pleasing main course of potato doughnuts, and also crozets, péla, tartiflette, diots, polenta and . For dessert, there are bugnes, confiture de lait and blueberry pie. Aix tables feature Savoy cheeses such as Abondance, Beaufort, the , , , , Reblochon, Abbaye de Tamié, Tomme de Savoie and still many others. However, the presence of the Lac du Bourget, and the rivers such as the Tillet and the Sierroz, offer a variety of freshwater fish, to Aix cooks, which make up good number of local dishes. The local trout, Arctic char and the vendace are pleasing to eat. Also fishing and frying pike delights the taste buds of the inhabitants of