After having been a young marine officer, his studies in economics and finance led him to the ministry of the Economy and Finance in Israel. There, he quickly understood that cooking was his real calling. He then enrolled at Institut Paul Bocuse, where he met his future spouse, Servane.
Emmanuel graduated first of the class in 2001, the class Sir Terence Conran, after having done internships with Christian Têtedoie and Yannick Alléno at the Scribe. Servane graduated from the class of 2002 Bernard Naegellen – Hotel and Restaurant Management.
Their research then led them to Tours where, in 2003, they took over and renovated a restaurant located in the heart of the old city. After four years, a ‘Bib Gourmand’ award saluted their “accessible gastronomy” positioning and their excellent value for money. Emmanuel, in the kitchen, and Servane, in the dining room, offer contemporary cuisine, borrowing flavors from Asia and the Mediterranean basin.

Award winner of the Bocuse & Co. label
In 2009, Emmanuel Deuval was awarded the Bocuse & Co Trophy. This label aims at recognizing the entrepreneurial spirit of young chefs who are owners of their establishment and graduates from the Culinary arts & restaurant management program at Institut Paul Bocuse.

La Deuvalière
18, rue de la Monnaie – 37000 Tours
Tel. +33(0)8 92 68 06 89

A few dishes taken from the menu:
Terrine de foie gras de canard mi-cuit au pain d’épices, réduction de vin chaud
Filet de daurade royale et son risotto au fumet d’étrilles
Noix de Saint-Jacques poêlées et leur tatin d’endive à la vanille