La Roche le Roy
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. Chef Maximilien Bridier adds a dash of modern elegance to traditional French dishes. 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 quail with cherries, fresh marjoram and spelt. Save room for the restaurant’s signature dessert, a soufflé that is adapted to the seasons.
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. Chef Maximilien Bridier adds a dash of modern elegance to traditional French dishes. 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 quail with cherries, fresh marjoram and spelt. Save room for the restaurant’s signature dessert, a soufflé that is adapted to the seasons.
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