Charles Barrier - Tours

This restaurant came highly recommended by the hostess of our hotel and it is not to be missed. They have a wonderful garden section outside, where we were seat... read more This restaurant came highly recommended by the hostess of our hotel and it is not to be missed. They have a wonderful garden section outside, where we were seated. The service was spectacular and so were all of the dishes. My favorite was the pig trotter. I have never eaten anything so tasty. If you are not looking for fine dining they also have a low/mid range restaurant next door which is also great

A warm welcome in a chic and old setting. Refined cuisine worthy of the great names of the restoration. It feels good if you take the menu (currently around 50... read more A warm welcome in a chic and old setting. Refined cuisine worthy of the great names of the restoration. It feels good if you take the menu (currently around 50 euros) without the wines you will enjoy the sea wolf and the supreme poultry dessert exquisite nothing to say and a good sommelier to guide you bravoune address to revisit

This is a restaurant with elegant ambiance and food to match. It is listed as one of the 10 best restaurants in Tours, but it's not in the city center, and I on... read more This is a restaurant with elegant ambiance and food to match. It is listed as one of the 10 best restaurants in Tours, but it's not in the city center, and I only knew about it because it was right around the corner from my hotel, Chateau Belmont, and the tour guide recommended it. When I dined there, they had a special prix fixe menu. I chose a tuna tartare appetizer with tiny artichoke fritters and a tomato sorbet that was a refreshing starter on a summer day, but before that came a series of amuses bouche that were very creative and.flavorful. I won't mention all of them because I assume they change frequently, but the most notable was an egg, soft-poached and deep fried. I was sure this had to involve a sous vide machine, but if I understood correctly, I think the maitre d' said that they basically almost froze the egg, then removed the shell, breaded and deep fried it. Served with mushrooms and a tiny toast point for dipping, it was so delicious! My sea bass entree was perfectly prepared, with very complex sauces and accompanied by baby fennel and potatoes that tasted like broken-up roesti -- savory and crusty just like the skin of the fish. Dessert was fresh bing cherries with a sabayon cream and a scoop of lavender (I think) ice cream. There were also macarons as a finishing touch, so my advice to anyone ordering a la carte is, don't over-order! I thought I had ordered a light meal, but with all the complimentary appetizers and sweets, it was quite a lot of food! The service was friendly and attentive. It was expensive but worth it (50 Euro for the special 3-course menu, probably quite a bit more if you ordered 3 courses a la carte, and wines were from the 30-40 Euro range and up).

Excellent time. We had a constraint to leave earlier, as soon as we had warned the service that we saw the pace increase and the choices we had proposed to bend... read more Excellent time. We had a constraint to leave earlier, as soon as we had warned the service that we saw the pace increase and the choices we had proposed to bend to our constraint. Service , excellent cooking perfect exquisite associations. On several gourmet restaurants made recently probably the best in all areas. Small flat: the noise due to the road we would like to forget, but we cannot have everything;

Some flavor associations are dared but, and that's all the talent of the chef, it works! Otherwise, the frame is very beautiful and the service is good (maybe a... read more Some flavor associations are dared but, and that's all the talent of the chef, it works! Otherwise, the frame is very beautiful and the service is good (maybe a little too much precipitation to recover the plates).