Au Martin Bleu Tours
with a foundation of fish
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!
- 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.
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.