Les Banquettes Rouges

French restaurant in Blois

combining new flavors and culinary traditions

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“ 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. ”

CE95076 via tripadvisor

“ 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! ”

pics-for-of via tripadvisor

“ 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. ”

supertintin via qype

“ 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. ”

keyrose via tripadvisor

“ 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. ”

Maycath via tripadvisor

Starters

Salad of cauliflower and smoked haddock, red beetroot emulsion.

Soft-boiled egg in a crunchy corn crust, squash and mushroom minestrone.

House brioche with fresh goat's cheese (Maison Bordas),chive & lemon cream.

Pan-fried escalope of duck foie gras,

oxtail ravioli and black radish reduced stock.

Main course

Roasted fillet of duckling in walnut oil gravy served with potato pancakes.

Sliced beef rib steak in rustic thyme gravy served with garlic-sautéed Brussels sprouts.

Escalope of veal liver with morello cherries, Bigarade-style bitter gravy.

Blanquette of King prawns, Romanesco cauliflower and butternut julienne.

Cheese

Selection of cheeses, carefully chosen by us, served with a green salad

Desserts

Moist sponge with pistachio and amarena cherries, pistachio ice cream.

Dark chocolate shell, fresh and iced mango, light lemon tea mousse.

Citrus fruit baba, grapefruit suprêmes with mandarin "Napoléon" liqueur,

clementine ice cream.

100% chocolate, chocolate ice cream with cocoa nibs.