L'Opidom

You only have to take a look at chef Jérôme Roy’s star-studded CV (Gagnaire and Troisgros, together with a star earned at the Couvent des Minimes at Mane) to know he has an ambitious roadmap! Born in Loches, he has returned to his roots in the company of his spouse, and together they have created this smart, trendy venue. Roy deftly crafts modern, creative fare that keeps pace with the seasons and is meticulously sourced: sautéed scallops in a stock of the scallop frills, dried lime and Aleppo pepper; lamb in provençal herbs, artichoke and samphire; segments of pink grapefruit marinated in spicy mulled wine…

A Culinary Journey Through Personal Memories

• Chef Jérôme Roy's dishes are inspired by his childhood experiences and travels, incorporating unique spices and ingredients that evoke memories and stories.

Emphasis on Local and Sustainable Ingredients

• The restaurant prioritizes local produce from the Touraine region and practices sustainable cooking methods, ensuring minimal waste and honoring the integrity of each ingredient.

A Multi-Ambiance Dining Experience

• L'Opidom offers various dining environments, including a cozy main room and a veranda that opens to the outdoors, allowing guests to choose their preferred atmosphere while enjoying their meals.

Signature Ingredients

• Citrus Fruits: The chef, Jérôme Roy, has a passion for citrus, using them to enhance flavors and create surprising combinations in dishes. Their bright acidity helps to elevate the overall taste profile of the meals.
• Spices: A variety of spices are utilized to add depth and complexity to the dishes. The chef's experiences from travels inspire unique spice pairings that surprise the palate.
• Local Touraine Produce: The restaurant emphasizes the use of high-quality, seasonal ingredients sourced from the Touraine region, showcasing the rich agricultural heritage of the area.
• Pan-Fried Scallops: A signature dish featuring scallops cooked to perfection, served with beard fumet and a pineapple reduction, highlighting the chef's classical technique and creativity.
• Jerusalem Artichoke: Used in various preparations, this ingredient adds a unique texture and flavor, often paired with other elements to create a harmonious dish.
• Santo Domingo Chocolate: Featured in desserts, this chocolate is known for its rich flavor and is combined with other elements like mucilage jelly and Vietnamese pepper cream to create a memorable sweet experience.
• Hare à la Royale: A classic French dish that showcases the chef's commitment to traditional techniques while incorporating local ingredients, providing a taste of regional culinary heritage.

Tasting Menus

• Avant-Goût: €53
• Reflet: €78
• Voyage: €105 or €135