Adjacent to the priory at Le Louroux, this Lochois restaurant asserts a profoundly rural identity, in direct resonance with the Touraine countryside. Pierre Drouineau's cuisine is deliberately restrained, based on a short menu that emphasizes local and seasonal ingredients. The whole is easy to understand, gourmet and supported by a real sense of taste. From the very first bite, memories are summoned: a warm cream of parsnip, spiced up with burnt-bread powder, sets a comforting tone. The 64°C egg, accompanied by a potato ragout, onion confit and hay emulsion, evokes a grandmother's dish revisited with elegance and balance. The duck duo extends this line: confit leg, roasted breast, melting braised vegetables, neat mousseline and petit épeautre adding a more rustic touch, in a neat and precise plate. The dessert, more classic in its construction, combines kiwi, citrus and tarragon around a clean, lemony sorbet, for a fresh, well-behaved finish. In the dining room, service is fluid and efficient. While the wine list remains coherent in its local roots, the choice by the glass remains limited.
Pierre Drouineau Chef
