Auberge de Port Vallières

Auberge de Port Vallières-1

Auberge de Port Vallières © Droits réservés

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.


Rating / Labels

  • Restaurant de qualité (collège culinaire de France)
  • Touraine gourmande en Val de Loire

Languages spoken

  • French
  • English
  • Spanish

Size / capacity

  • Overall capacity:60persons

Comfort / services

  • Baby chair
  • Air conditioning
  • Terrace
  • Meals takeway


  • Adult set menu : Menu du jour : le midi en semaine

Payment options

  • Debit cards
  • Cheques
  • Holiday vouchers
  • Cash
  • Luncheon vouchers
  • Money transfer