Les Banquettes Rouges

French restaurant in Blois

combining new flavors and culinary traditions

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We ate here at the recommendation of our hotel staff. We were glad that we had the little town map marked with an "X" because it's not in the busy section of town. [...] We were really trying to stick to the French menu, but when we struggled, they did produce the English version for us. Lovely presentations, menu items that were unusual.

If someone is searching for a special diner with Nobel-cuisine but payable prices, you have to come here. Don't forget to do a reservation and enjoy a very nice dinner that's also an eye-catcher!

I ate in /on the banquettes rouges last summer and will recommend the restaurant. The owners are very friendly (but not pushy), we were made to feel very welcome. The food was very good and the wine list extensive. The patron had good knowledge of the wines in offer and could recommend a good local red that complemented my meal. Pudding was nice too.

Had a fantastic meal here with our three young children...they were presented with the children's menu and I have never seen a 14month old demolish a plate of food so fast. [...] We had a salmon terrine for starter then enjoyed rabbit, beef..all cooked to perfection with innovative touches... All accompanied by local wine 'Cheverny'. Highly recommend.

This small bistro in Blois was the best restaurant we ate at in a week long trip to France through Burgundy, the Loire valley and Normandy. We were struck by the combination of a warm, cosy setting with some really modern, innovative yet hearty cooking [...] Fabulous overall, great value for money and totally unexpected in an otherwise bland looking town.

Starters

Lightly cooked duck foie gras marinated in Martini Bianco, sandwich bread tuile with vegetable charcoal, black curry crumble and caramel with floral flavours.

Le Petit Perche goat’s cheese faisselle with Timut pepper and Buddha’s hand, beech-smoked monkfish and grilled leek coulis.

Seared scampi tails, beef marrow royale, seasonal crunchy vegetables in a fresh herb vinaigrette with salt from the scampi.

Traditional brioche with Tomme du Fouzon goat’s cheese and herb cracker, parsley ice cream.

Main course

Escalope of calf’s liver with morello cherries, Bigarade-style bitter gravy.

Medallion of veal rump cooked at low temperature then roasted, black garlic gravy.

Trilogy of lamb (loin, slow-cooked shoulder and grilled breast), hearty gravy and artichoke.

Daily fish special, filleted, citrus fruit coulis and grilled avocado, anchovy gel.

Medley of organic potato creations (Gaspard Peigné in Villeromain), mushrooms and side of crunchy pulses

Desserts

Ode to a salted caramel panna cotta, candied apple balls, sesame seed tuile and lemon ice cream.

Macaronade-style banana-kiwi mini tart, kaffir lime zest and pina-colada ice cream

House praline Swiss roll sponge, buckwheat cracker and dark chocolate ice cream.

Platter of mature cheeses, carefully chosen by us, mixed salad leaves and beetroot coulis.