Auberge de Port Vallières © Droits réservés
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.
Description
Rating / Labels
- Restaurant de qualité (collège culinaire de France)
- Touraine gourmande en Val de Loire
Languages spoken
- French
- English
- Spanish
Size / capacity
- Overall capacity:60persons
Comfort / services
Rates
- Adult set menu : Menu du jour : le midi en semaine