La Deuvalière

The story

La Deuvalière: Modern Cuisine in the Heart of Tours – Michelin Recommended

A New Generation at the Helm

In the medieval streets of Tours’ Plumereau quarter, La Deuvalière occupies a 16th-century house with exposed beams, terracotta tiles, and tuffeau stone. The dining room – intimate, calm, and centred around a monumental fireplace in winter – sets the stage for a modern cuisine anchored in the local terroir. Since 2016, the restaurant has been run by Chef Julien Martineau and Alexandra, two partners who met within these walls and decided to carry the torch forward.

Julien’s path began early: at four years old, he received his first set of copper pots. After formal training and a stint at Maison Troisgros, he worked with chef Akrame, then spent three years at the Cheval Blanc in Saint Barthélemy. Returning to France, he joined La Deuvalière as second chef before taking over. His cooking is described as “evasion, quality and pleasure” – sophisticated yet rooted in accessible, high-quality ingredients. Alexandra, with a background in law and hospitality, brings warmth and a multilingual welcome, ensuring each guest feels at home.

The Cuisine

The menu changes with the seasons. Julien’s modern cuisine plays with textures and contrasts: roasted parsnips with a parsnip skin chip and cress jus, or a flan of foie gras with clementine and smoked duck breast. The emblematic tiramisu “façon La Deuv’” is a perennial favourite. Other dishes include braised beef cheek with creamy polenta, and a slow-cooked pork chop with roasted seasonal vegetables. The kitchen works closely with local artisans – a cheese affineur, a baker, a glacier, and a wine merchant – reflecting a commitment to the region’s larder.

The Michelin Recommended distinction, awarded in 2026, affirms the direction Julien and Alexandra have taken: preserving the spirit of the restaurant while infusing it with freshness and modernity. The result is a dining experience that feels both timeless and contemporary.