Auberge de Port Vallières

Beschrijving

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.