Working on the outskirts of Tours, in a modern decor, the chef Bruno Leroux and his wife, Marie-Hélène, warmly welcome diners and invite them to enjoy lunch or a gastronomic dinner.
The lobster and lime stew, the braised sweetbread in Banyuls or the Paris-Brest cake are all dishes made by the chef, according to the seasons and availability of ingredients. In winter, his royal hare takes centre stage. The wine list features a remarkable range of wines from the Loire, as well as from Languedoc-Roussillon and Burgundy.Spoken languages :French, English, Spanish
Home groups:yes
Home groups:yes
Means of payment
- Debit cards
- Cheques
- Holiday vouchers
- Cash
- Luncheon vouchers
- Money transfer
| Period (s) | Morning | Afternoon | Opening day | Closing day |
|---|
-
Restaurant
Join by public transport
