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Serious gastronomes need not tour the Tours dining scene; head straight to this tasty and tasteful restaurant set in a picturesque 18th-century manor south of the center. In 2016 chef Maximilien Bridier took over the helm, maintaining the establishment’s commitment to tradition, sprinkled with a dash of modern elegance. His market-based menus could include sautéed frogs’ legs served on a bed of artichokes and watercress, a meunière of local Saint Pierre fish with seasonal vegetables and shavings of Persian lime or farm-raised quail stuffed with foie gras and heirloom vegetables. Regular patrons needn’t fret; the restaurant’s famous Grand Marnier soufflé is still on the menu.