A place dedicated to plant-based cuisine, ethics, eco-responsibility, and local sourcing, the restaurant Les Roseaux Pensants reinvents the culinary landscape of the Tours region. With a clear ambition: to offer contemporary gastronomic cuisine that is both healthy and indulgent. Ideally located amidst valleys, castles, vineyards, and grain fields, the establishment boasts a team of passionate individuals all committed to good food and the art of cooking.
to receive. Among them were Laurène Attia and Stéphane Enault. Lawyers by training, the couple hung up their robes a few years ago.
To contribute to a more sustainable and responsible food system, Laurène, trained in the cultivation and processing of aromatic and medicinal plants, grows and harvests a selection of herbs for the restaurant. These herbs offer subtle flavors that replace spices imported from afar. A pioneering chef fascinated by culinary traditions from around the world and the magic of fermentation, Stéphane is dedicated to changing our perception of vegetables, grains, and plants through his original dishes, rich in meaning and commitment. This approach has been rewarded with three Écotable stars!

© Elisabeth Froment, Laura Layani, Alizeìe Jones

NATURAL CUISINE

A 25-seat restaurant focused on locally sourced ingredients, Les Roseaux Pensants champions a cuisine free of artifice, where vegetables take center stage. Through his mastery of diverse culinary techniques, the chef elevates natural ingredients to create unique flavor combinations, all while respecting seasonality. This is evident in his various fermented preparations with exotic names: koji, miso, shoyu, amazake, and tempeh, among others. While vegetables are central to Les Roseaux Pensants, Stéphane devotes equal care to the meat and fish sourced from farmers and fishermen in the Touraine region. The result? A subtle and thoughtful cuisine that aims to bring people together. In spring and summer, guests can
Discover the "Herbae" menu, where each dish created by Stéphane showcases one of the thirty edible plants or flowers cultivated by Laurène. A light and refreshing culinary surprise that reflects the vibrancy and zest of the season! In autumn and winter, the "Cerealis" menu takes center stage, where each course, from appetizer to dessert, celebrates local grains and legumes in all their diversity and richness. A culinary experience that orchestrates a symphony of tastes and textures, a perfect blend of local traditions and creative innovations!

SPOTLIGHT ON TEMPEH

A signature dish of the restaurant, Stéphane's tempeh offers a unique way to discover or rediscover the grains and legumes of the Touraine region. Traditionally prepared from fermented soybeans, the tempeh des Roseaux is a dish of Indonesian origin, also known as tempeh des Roseaux.
Pensants is made from quinoa from Berry, green or beluga lentils, chickpeas from Touraine, or Camargue rice. A unique variation to broaden gastronomic horizons! To prepare the perfect tempeh, Stéphane inoculates a spore onto cereals or
Cooked legumes, when kept at a specific temperature and humidity level, form a mycelium that binds the grains together. Careful monitoring and a touch of magic then work together to achieve that perfect texture: firm and bursting with new flavors. Fried, pan-fried, or glazed with homemade miso, tempeh is best enjoyed with a sauce reminiscent of a koji beurre blanc, a rich vegetable jus, or a homemade milk kefir sauce with garden herbs. A complete protein source and an excellent alternative to animal products, tempeh is "the very proof that you can take your taste buds on a journey by drawing inspiration from distant culinary techniques, while promoting local sourcing, regional specialties, and sustainable food."

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