Au Martin Bleu Tours

Régional cuisine
with a foundation of fish

Go there for...

The ambience: An epicurean stop with a solid reputation for 14 years, welcome to the atmosphere of this chic, good-natured bistro.

The chefs: Florent Martin, worthy son of the illustrious Jean-Jack, is madly in love with Touraine and focused on the dining room. He sends his orders to Franck Perrin who has been backing him for years.

The dishes: A regional cuisine, which is mostly made up of fish from the river Loire caught by Nicolas Herault: mullet, catfish, eel, red herring, lamprey, pike… but also fish caught from the sea. Unique in Tours!

We love...
  • The cuisine’s authenticity: local fishing, seasonal products from the earth, following the market…
  • Their other specialties: the beuchelle tourangelle, duck, the molten chocolate cake with pepper confit and the pepper/raspberry sorbet.
  • The beautiful menu of Loire wines.
  • Florent’s personality: a fervent defender of Touraine’s cooking traditions.
Opening days et hours

Lunch service: Tuesday through Saturday from 12 p.m. to 2 p.m.

Dinner service: Tuesday through Saturday from 7:30 p.m. to 9:30 p.m.


1 Gault Millau toque

Formules (lunch) €19 / €23

Menus €28 / €32

Children’s menu €14.90

À la carte plates from €15

Practical information
34 avenue de Grammont
37000 - Tours
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