Gaëtan Evrard's lucky star Restaurant L'Evidence

L’Evidence is one of the very best restaurants in Touraine. The proof: this restaurant in Montbazon has been awarded one Michelin star since 2019. And its Chef, Gaëtan Evrard, is bursting with creativity, which he doubles up with formidable culinary technical skills.

Cooking by instinct

Gaëtan Evrard is not the kind of chef to offer a menu featuring his signature dishes and standards throughout the year… On the contrary, he lives and works his cuisine with the seasons – rather the present moment I should say, when the produce is at its peak -, according to his meetings with producers, choosing top quality ingredients… and according to the mood of the moment!

The result: in his restaurant L’Evidence, there is no longer a “real” menu, just “white” menus! So your choice will be an Inspiration menu, in 5 moments, Elegance, in 6 moments, or Signature, in 8 moments… At lunchtime during the week, an Instinct menu is added: mise en bouche and 2 or 3 courses. The dishes on the menu are quite enigmatic. For example, the Inspiration du moment menu includes Hommage à mes Grands-Parents, Le Printemps, Interlude, Les Embruns, Apis and Alexandre Calder! Suffice to say that after declaring your intolerances, you’ll have to trust the Chef. But believe me, you can do it with your eyes closed…

Gaëtan Evrard, chef étoilé de l’Evidence

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An explosion of flavours and a real show on the plate

Each dish, however ephemeral, is prepared with absolute mastery: a sometimes daring and surprising combination of produce, and a subtle blend of flavours; precision of cooking; sauces, juices or condiments of great finesse; impeccable dressing… As I write these lines, peas are in the limelight in Chef Gaëtan Evrard’s new creation, “le Printemps”, served as a starter on his various menus. Crunchy and sweet, these little balls of spring, grown by his producer friends at Puy-Notre-Dame (Un Cheval Un Champ, in Maine-et-Loire), have inspired the chef, who accompanies them with courgette, arctic char, smoked mackerel and a floral mix. Tempting, isn’t it?

A chef in perpetual motion

For those who know him, Gaëtan Evrard is a very endearing character. . In the photo opposite, he’s bringing a casserole dish containing a superbly prepared Racan poultry, a pure product of Touraine. But his mind is always on the alert, ready to come up with a dish that has never been prepared anywhere else… If he wants to break the mould, this summer he’s planning to serve up some very, very tasty picnics, to be enjoyed on the banks of the nearby Indre (on a blanket that he’ll have provided for you), and packaged in ‘Bentos’, those Japanese tiered boxes. So, is Gaëtan Evrard a sensible chef? Yes, absolutely, and completely in tune with the times: looking for short circuits, he works with many local producers, and has even started creating his own products: his beer, his wine, his honey… He is also planning to create a 100% Val de l’Indre menu, with supplies coming from within a 10 km radius of his restaurant.

From fork to pen

Gourmet and gourmand, Hubert Giblet works in the Val de Loire Terres de Gastronomie association, which organises the Automnales de la Gastronomie festival, as well as gourmet strolls once a month. As part of the Azay-Chinon Tourist Office, he is also in charge of events initiated as part of the Vignobles & Découvertes label.