À La Carte and Set Menus at L’Opidom
In his gourmet restaurant in the Centre-Val de Loire region, Jérôme Roy gently stimulates his diners’ taste buds with surprising dishes.
As a creative chef who is obsessed with ingredients, high-precision cooking and bold combinations, Jérôme Roy produces seemingly simple creations. Each recipe is inspired by a memory or an encounter: it’s not unusual for a seasonal ingredient to be paired with a spice discovered on his travels or during an experience in his past. Infinitely inventive, he continually comes up with new yet reassuring flavour combinations. It’s clear that he’s a master of his craft; the restaurant’s diners can feel confident as they embark on the culinary journey which Jérôme Roy skilfully creates.
À la carte and set menus
Gourmet restaurant in the Centre-Val de Loire region
Jérôme Roy understands how to create perfect flavours which will leave diners with a lasting impression. With his passion for citrus fruits and spices, the chef creates truly astonishing dishes, such as adding a hint of green pepper to his dessert with Touraine strawberries or a syrup with Tagetes lucida (Mexican tarragon with a subtle taste of aniseed) to stimulate the senses with a flavour combination with a long finish. The clever interplay of different tastes and textures transports diners for the ultimate gourmet experience.
Having grown up on a farm, Jérôme Roy is a firm believer in the importance of proper farming. Showcasing an ingredient in its entirety, minimising waste and using sustainably farmed ingredients: these are everyday reflexes for him when working in the kitchen at L’Opidom. That’s exactly why grilled red mullet is served with a sauce made with fish bones, deglazed using rice vinegar and mirin. The chef’s dishes tell the story of his past with a light, poetic touch, from his childhood in the Touraine region to his stints working in Asia and Provence.
