The story
Since 2006, the kitchen at La Tour has been in the hands of Baptiste Fournier. The restaurant, which his parents Daniel and Pascale ran from 1979, now reflects a different vision—one driven by respect for the product and a quiet, confident audacity. "We let the products have their chance," the team says. "Here we cook with the heart, we share with a smile, and we always slip a bit of daring into every plate." That philosophy has earned La Tour a place among Michelin's recommended addresses.
The menu changes with the seasons and the market. At lunch and dinner, guests can choose from two tasting formats: a 6-step menu (74 €) with a pre-starter, two small starters, a main, cheese, and dessert, or a 7-step version (86 €) that adds a second main in smaller portions. A weekend menu offers a more classic four-course progression for 62 €. Dishes from the archives show the kitchen's range—scallops with orange, pumpkin, and pork-fat emulsion; sea bass in broth with spinach and lime; grilled veal sweetbreads with parsley root and olives; and a praline square with blueberries three ways.
That daring comes from a network of exceptional producers. The restaurant names them with gratitude: Benjamin the organic market gardener, Cédric Casanova for olive oil, the organic mill for the house sourdough bread, and eggs from the mill's chickens. The wine list is equally personal, drawing on vignerons from the region and beyond—Souhaut, Rousseau, Combier, Gonon, Rougeard, Selosse, and many more.
La Tour is open Tuesday evening through Saturday evening, and for lunch Wednesday through Saturday. The restaurant is located at 31 Nouvelle-Place in the heart of Sancerre, a town famous for its wines and hilltop views. The cooking here is modern in spirit but rooted in the land—a place where the product comes first, the smile is genuine, and every meal carries a trace of the chef's conviction.
Recognition
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