La Roche Le Roy

La Roche Le Roy in Tours occupies an elegant 18th‑century manor that reopened in 1986 and was awarded a Michelin star within a year under previous owners. The house offers an extensive wine programme of about 500 references, with 4,500–5,000 bottles ageing in the cellar and roughly fifty wines available by the glass. Dining rooms pair raw wood and exposed stone with an elegant, modern, pared‑back décor; in fine weather an intimate shaded terrace and a bucolic garden area welcome guests. The cuisine is French and 100% homemade, blending classic and contemporary techniques with a strong seasonal focus and floral, terroir‑driven notes. Dishes are developed collaboratively and many components are produced in‑house; a carte blanche tasting menu showcases the chef’s creativity. Maximilien Bridier, a native of Blois who trained from age 16 (CAP and brevet professionnel) and gained experience in England and Switzerland, took over the restaurant in 2016 and led a major renovation in 2024 to expand and refine the dining spaces. Specialities: ris de veau, lobster, frog legs, escargots; house‑baked bread (local flours, 48‑hour fermentation); edible flowers and aromatic herbs from the on‑site garden.