The BartavellesThe Bartavelles

Image Credit: First-rate, often local product: smoked troit from the Moulin des Convent or Touraine asparagus. Ingredients with crisp, legible flavours, such as rack of roast lamb, cocoa flavouring, roast fennel, potatoes and mushrooms. Chef Ghislain Damaye and his sister Véronique, who tends to the well-being of the front of house, pay tribute to the memory of French novelist Marcel Pagnol, in their smart, city centre bistro, courtesy of an ethos that seems to share their love of good food.