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Les Bartavelles
Modern French
A city-centre bistro named for the partridges that appear throughout Marcel Pagnol's novels, so the literary theme runs deeper than the bookshelf decor. The cooking leans on local produce, Touraine asparagus when it's in season, smoked trout from a nearby mill, and the flavours are kept clean and direct. A brother-and-sister team runs the room, one in the kitchen and one out front making sure neither side gets lonely.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Smoked trout
“First-rate, often local produce: smoked trout from the Moulin des Couvent or Touraine asparagus.”
Michelin Guide -
Rack of roast lamb
“Ingredients with crisp, legible flavours, such as rack of roast lamb, cocoa flavouring, roast fennel, potatoes and mushrooms.”
Michelin Guide
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