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Restaurant with a focus on refined and powerful gastronomic cuisine for delicious dishes
Under the glass roof of his open kitchen, Breton chef Ludovic Launay blends Touraine and Brittany in a refined land-sea cuisine. His bouillabaisse à la tourangelle, a blend of red mullet, monkfish, scorpion fish, rillons and andouillette, illustrates his artisanal know-how, favoring homemade and local products. His creations feature elaborate sauces, such as veal tournedos with ginger jus. Desserts round off the meal in style. The warm, modern setting completes the experience of a not-to-be-missed address in Touraine.
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