Wyszukaj restaurację w Przewodniku Michelin

You only have to take a look at chef Jérôme Roy’s star-studded CV (Gagnaire and Troisgros, together with a star earned at the Couvent des Minimes at Mane-en-Provence) to know he has an ambitious roadmap! Born in Loches, he has returned to his homeland in the company of his spouse, and together they have created this smart, trendy venue. Jérôme deftly crafts modern, creative fare that keeps pace with the seasons and is meticulously sourced from top producers: slivers of duck foie gras, seared oysters from Saint-Vaast, horseradish and ginger with an almond milk dashi stock; seared slices of scallops, roe stock flavoured with herbs, finely diced Jerusalem artichoke, confit of dried lime and Aleppo pepper; segments of pink grapefruit marinated in spicy mulled wine and served with ice cream, meringue and fresh coriander.