La Deuvalière

La Deuvalière sits in the Plumereau quarter at the heart of old Tours. Partners Alexandra and Julien took the restaurant in 2016 to preserve its spirit while introducing freshness and modernity; the house works with cheesemonger Raimb Ô, baker Les Blés de demain, glacier Le Palais de la Glace and caviste CMVS and is listed in the Michelin Guide as "Selected." The dining room occupies a 16th‑century house where exposed beams, tomettes and tuffeau stone create a refined, warm historic setting in a central location, privileging intimacy and calm and offering a monumental fireplace in winter and air conditioning in summer. Cooking builds on fresh, seasonal products with subtle, inventive preparations, multiple inspirations and a modern approach rooted in local terroir. Head chef Julien Martineau trained at Maison Troisgros and with Chef Akrame, worked internationally and, after serving as second at Château de Noizay, joined La Deuvalière in 2015; he prizes good products, creativity and an accessible price point. Specialties include roasted parsnip mousseline with parsnip skin chips, nut granola and watercress jus; foie gras flan with clementines and smoked duck breast, reduced duck jus; duck breast with chestnut‑studded potato fondant, carrot purée and duck jus; slow‑cooked pork chop with roasted seasonal vegetables, pork jus and clementine condiment; and the signature lemon‑yuzu tart and house tiramisu.