A Michelin-starred restaurant in a small 16th-century manor on the southern edge of Tours, on the road towards Saint-Avertin. Chef Maximilien Bridier cooks a precise, technical tasting menu built around Touraine produce — Loire fish, asparagus from Vineuil, goat's cheese from Sainte-Maure.
The dining room overlooks a quiet garden and the service is formal without being stiff. It is one of the city's two starred addresses and the most consistent. Reserve at least a week ahead for dinner; lunch is more easily had and the set menu represents reasonable value for cooking of this standard.