You only have to take a look at chef Jérôme Roy’s star-studded CV (Gagnaire and Troisgros, together with a star earned at the Couvent des Minimes at Mane) to know he has an ambitious roadmap! Born in Loches, he has returned to his roots in the company of his spouse, and together they have created this smart, trendy venue. Roy deftly crafts modern, creative fare that keeps pace with the seasons and is meticulously sourced: line-caught bluefin tuna marinated in peanut oil and oriental-style fishbone stock; Challans duck breast roasted in acacia-scented, sweet-spiced honey and steamed ratte potatoes; roast apricots in amaretto, frothy lavender-laced mousse and variations on hazelnut…