La Roche Le Roy

Rating: 13
Author: Gault&Millau

37200 TOURS

13/20
Chef's Restaurant

BOOK

14 PHOTOS

Chef: Maximilien Bridier
Cooking: French
Services: Access for people with disabilities | Children's Menu | Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

50 to 125

Gault&Millau's review 2026

In the elegant setting of a recently renovated 18thᵉ century Touraine manor house, La Roche Le Roy is pursuing its ambition to once again become a benchmark table in the region. The light-filled rooms and beautiful glassware set the tone for a meticulous experience, supported by a solid, attentive front-of-house team. The sommelier, an experienced member of the team, stands out in particular with an impressive range of wines by the glass: over fifty references, offering a rare and sometimes spectacular diversity. In the kitchen, Maximilien Bridier claims a modern interpretation of French tradition. The technique is undeniably there, as is the quality of the products, but the whole is sometimes uneven. The pâté en croûte, very classic and well executed, is accompanied by an attempt at freshness around carrots and citrus fruits that struggles to find its coherence. The lamb, perfectly rosy, confirms the accuracy of the cooking, but the accompaniments remain too simple to really carry the dish. A few sequences, however, bear witness to a more personal quest. A refreshing pre-dessert with fennel and celery makes a smart transition to sweetness. And the dessert, remarkable for its precision, is a real highlight: crispy cookie, gourmet ganache, airy verbena mousse and touches of sorbet make up a very light whole, where the balance of textures and flavors takes precedence over demonstrative effect. The house thus rests on solid foundations - setting, service and cellar - while the cuisine continues to oscillate between applied classicism and flashes of creativity.