A stone’s throw from the castle, the burgundy-coloured façade of this contemporary bistro cannot fail but catch the eye. The tasteful interior sports walls covered in cream-coloured wainscoting and modern furniture. Two pals, who met at Tours Catering School, rustle up a flawless culinary score, delving freely into abundant first-rate local produce from asparagus and strawberries in season to Roi rose pork and goat’s cheese. Dishes may include crisp fillet of carp, Jerusalem artichokes and mushrooms, paired with a silky béarnaise sauce or lemon pie dusted with dried black lemon, a wickedly tempting detail that makes this dessert mouth-wateringly irresistible…