the destruction of which began on October 21, 1698. The provincial visitors and the General of the Order approved the project. The meeting between Prior Philippe Zell and the Italian architect Giovan Betto, who was working on Bosserville Charterhouse, was decisive, but the monks initially preferred a project that allowed the reuse of the old foundations, whereas Betto proposed a building further away, whose setback would enhance the façade of the church. The extra cost of this project was compensated for by the lower height. The vaults of the cellar of the recette were built in 1700; the atrium and the cloister of the brothers, as well as each of the rooms of the new hostelry, were blessed on August 31st 1701. On the same day, a Te Deum was sung in the church in thanksgiving, and the first stone of the monumental staircase of the recette, the work of Jean Rockuz, was laid. The façade of the new guesthouse was also decorated with a large sundial, which is still in place in the 21st century. The L-shaped building comprises a nine-bay first floor hostelry on the north side, crossed on the ground floor by a carriageway, closed at both ends by double doors. Two side doors lead into this passage and provide access to the vaulted cellars on either side. The eastern cellar had two naves of six bays each, the western cellar four bays. Inside, on the eastern side, a three-flight staircase dated 1699, with a wrought iron handrail decorated with foliage, connected the cellars to the upper floor. Upstairs, a long central corridor served the twelve rooms on either side. The rooms are decorated in the 18th century style, in particular with ceilings decorated with mouldings. The wing on the west side of the main courtyard, although part of the same complex as the northern hostelry, had a very different function and was known as the " recipe ": it was the prosecutor's house. Contrary to what the regular façade with its fifteen bays of windows suggests, the interior layout was rather irregular, which most probably reflects the re-use of older walls or foundations. As in the hostelry, a wide passageway divides the wing in two. On one side of this passageway were located a bakery, two kitchens, a room and heated rooms; on the other a cooperage, a room, an antechamber and a cellar. The first