At the Opidom Jérôme Roy a rising star of the gastronomic scene in Tours

He wasn’t expecting it, but in January 2021, Jérôme Roy was awarded a Michelin star. For those who know him and have followed the brilliant career of this Loches native, it came as no surprise. But for him… it certainly did! That said, he accepts this accolade with humility but with genuine pride.

A chef who is the very picture of modesty and brimming with talent

Jérôme Roy was so completely unprepared to receive a Michelin star this year that he wasn’t even watching the Red Guide ceremony when it was awarded to him. He was having a quiet lunch with his family when friends rang to congratulate him! Admittedly, it had only been a few months since he’d returned to his native Touraine to take overL’Opidom, his own restaurant (November 2019). Admittedly, the Covid period wasn’t the most favourable time to make a name for himself… But the talent is there, having already been spotted and recognised in prestigious establishments. In a nutshell, and skipping a few steps (including stints in Tokyo, London, Moscow and Geneva, amongst others), here is the brilliant career path followed by Jérôme Roy:

A vocational baccalaureate in Cuisine at the Lycée Bayet in Tours, alongside a CAP in pastry-making in 1997.
From 1999 to 2001, he worked alongside Thierry Marx at Cordeillan-Bages and rose from commis to chef de partie at the Mandarin Oriental in Paris.
From 2001 to 2006, he honed his skills as head chef at Michel Troisgros – no small feat…
Next, another icon of French gastronomy, Pierre Gagnaire, entrusted him with the kitchen at a restaurant he was opening in Courchevel (Les Airelles)
In 2008, still working for Pierre Gagnaire, he travelled to Seoul to launch the restaurant at the “Lotte Hotel Seoul”, then in 2010, in St-Tropez, “Colette by Pierre Gagnaire”
In 2012, Pierre Gagnaire appointed him to the “Couvent des Minimes” in Mane (Alpes-de-Haute-Provence)… where, amongst other accolades, he earned a Michelin star in 2016!

Nevertheless, Chef Jérôme Roy remains remarkably modest. Shunning the limelight, when he is not enjoying quiet moments with his family, he concentrates on his cooking, experimenting and constantly refining his recipes…

Near the Opidom Things to see around Fondettes

A culinary experience not to be missed

Some people don’t dare step inside a Michelin-starred restaurant – it’s a ‘different world’ to them… Whether you’re one of those people (or even if you’re not), do pop intoOpidom in Fondettes all the same: you’ll be welcomed in a down-to-earth manner by Valérie, the chef’s wife. You’ll then immediately feel at ease in a setting that’s both understated and cosy. The waiting staff aren’t stuffy at all, but friendly and rather laid-back, whilst remaining very attentive. In short, you feel right athome at Opidom. And when the appetisers arrive, followed by the various courses, well, that’s when you really, really feel at home!

I’m going to make your mouth water by revealing the tasting menu I chose last summer… Well, not exactly ‘chose’, as the five-course menu is put together by the chef based on what’s available at the market and his intuition on the day. So it’s a surprise! That day, after the amuse-bouches – which were excellent, of course – we were served:

Tuna ceviche, fish bone infusion and oriental condiment, salicornia salad
Whelk fricassee, pan-fried foie gras, almond milk with plant-based plankton
Roast squab with Sarawak black pepper, mousseline of burnt potatoes, candied lemon and rocket
Sainte Maure de Touraine, fresh herb pesto, raisin paste with balsamic vinegar
Strawberry crisp, rhubarb compote, jasmine tea cream.
And an after-dessert!

Highlights

Reason #1

Unique flavours

Reason #2

A really friendly indoor team

Reason #3

Modern and understated décor

Everything was beautifully presented and absolutely exquisite. Originality, subtle flavours and combinations of ingredients, exotic touches, precision in cooking, and wines perfectly paired with the dishes: everything came together to give us an unforgettable experience. Personally, it was the first time I’d ever tasted whelks outside of a seafood platter. But what an experience: a pairing that – at first glance – seemed rather daring with foie gras and almond milk infused with plant-based plankton, but oh so successful! If this signature dish is on the menu when you visit L’Opidom, I highly recommend it.

Jérôme Roy always conceives his cuisine as light, natural and indulgent. But also extremely precise. He tends his own herb garden, which he combines with surprising attention to detail: his ‘homemade’ herbes de Provence consist of 27 per cent of three different plant varieties and 19 per cent of a fourth! Very much in keeping with the times, the chef favours local, fresh and therefore seasonal produce. Yet whilst using plenty of ingredients from the Tours region, thanks to his experience in the south of France and abroad (and his shrewd sourcing), he brings original and subtle touches to his creative cuisine. So, to see for yourself, book a table at L’Opidom!

From the fork to the pen

A gourmet and food lover, Hubert Giblet founded the Val de Loire Terres de Gastronomie association, which organises the Automnales de la Gastronomie festival , as well as monthly gourmet walking tours. At the Azay-Chinon Tourist Office, he also oversees events organised under the Vignobles & Découvertes scheme.