Chez Gaster

The story

Chez Gaster Tours: A Fooding-Listed Traditional Bistro

The chef and the kitchen

Chez Gaster in Tours presents straightforward French bistro cooking that prioritizes freshness and local sourcing. Chef Robin Pasquier, formerly of Akrame in Paris, built his approach around direct relationships with regional breeders and market gardeners. This commitment to short supply chains keeps ingredients simple while allowing flavors to speak clearly. This dedication to the French kitchen recently secured a place on the 2026 Le Fooding list, recognizing a dining room that favors substance over spectacle.

Plates and techniques

The menu leans into generous preparations without unnecessary embellishment. A crispy pork trotter arrives topped with sauce gribiche and resting on green lentils, while poached veal brains are finished with capers and a bright lemon butter. Bluefin tuna tartare appears lightly brushed with a ponzu vinaigrette, or diners can choose the substantial Roi Rose pork chop served alongside buttery mashed potatoes. Dessert settles the meal with a dense mousse blending dark chocolate, coffee, and salted butter.

The room and the cellar

Visitors enter through a fifteenth-century carved wooden facade that sets a quiet, historic tone. Inside, exposed timber rafters hang above tables arranged beneath vintage wine posters and handwritten blackboard menus. Natural wine takes center stage on the list, with selections drawn mainly from the Loire, Burgundy, and southern regions. Guests often linger over their meals, drawn by the steady rhythm of a kitchen that values honesty above all else.