Just a stone's throw from the Halles, Guillaume and Laetitia Dallay run an address that doesn't deny its good reputation, yet remains faithful to its region and to its customers, whom it honors with pleasant market cuisine. The seasonal menu reflects a good intuition for the region, revisiting classics such as mushroom tartelette and Tours rillettes, runny egg and chanterelle pickles, Touraine scallops and rillons, kale, apple and verjuice sauce, old-fashioned hind civet, celeriac and quince purée, or ganache and chocolate cookie, pear and green cardamom. A warm welcome.