Accueil Discover Gourmet getaways Loire Valley specialities Auberge de Port Vallières
Working on the outskirts of Tours, in a modern decor, the chef Bruno Leroux and his wife, Marie-Hélène, warmly welcome diners and invite them to enjoy lunch or a gastronomic dinner.
Working on the outskirts of Tours, in a modern decor, the chef Bruno Leroux and his wife, Marie-Hélène, warmly welcome diners and invite them to enjoy lunch or a gastronomic dinner.
The lobster and lime stew, the braised sweetbread in Banyuls or the Paris-Brest cake are all dishes made by the chef, according to the seasons and availability of ingredients. In winter, his royal hare takes centre stage. The wine list features a remarkable range of wines from the Loire, as well as from Languedoc-Roussillon and Burgundy.
The lobster and lime stew, the braised sweetbread in Banyuls or the Paris-Brest cake are all dishes made by the chef, according to the seasons and availability of ingredients. In winter, his royal hare takes centre stage. The wine list features a remarkable range of wines from the Loire, as well as from Languedoc-Roussillon and Burgundy.
Classifications and labels
- Tourism Restaurant
- Gault Millau
- Michelin
- Michelin Vert
- Restaurant de qualité (collège culinaire de France)
- Touraine gourmande en Val de Loire
The restaurant
Culinary specialities
- Gastronomic cuisine
- French traditional cuisine
Capacity
Price
Payment options
services
equipment
Services
Animals friendly
