Les Banquettes Rouges

French restaurant in Blois

combining new flavors and culinary traditions

Site en
français

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!

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.

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.

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.

Starters

Frog meat nibbles with parsley coulis, white truffle oil emulsion.

Ile flottante of Jerusalem artichoke on a shellfish velouté, tempura battered King prawn balls.

Sologne pike quenelle with watercress and fish roe.

Hare ballotine with Cheverny red wine and prunes, beetroot crème brûlée.

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

Medallions of duck foie gras with Coteaux du Layon sweet wine,

barigoule-style mini chanterelle mushrooms (€3.50 extra)

Main course

Quail, boned and stuffed with chicory and walnut, White Port gravy.

Braised duo of chuck steak and beef tongue with dried tomato and carrots.

Loin of roast boar, chocolate and Tonka bean sauce, celeriac mousseline.

Pan-fried veal liver with morello cherries, Bigarade-style bitter orange gravy.

Black-bass steak with Chinese cabbage and Riesling white wine foam.

Pan-fried pollack steak, skin side down, Timut peppercorn and grapefruit butter.

Scallops with black trumpet mushroom cream, risotto with cereals(€4 extra).

Cheese

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

Desserts

Carrot cake with cranberries, crème brûlée with candied ginger.

Amandine with flambéed pears and cocoa nibs, caramel ice cream.

Warm-cold dessert of honey and spice bread with tangerine.

Tarte Tatin with a twist, made with grape jam from Domaine de Montcy.

Moist chocolate sponge with amarena cherries, strawberry marmelade ice cream.

Gourmet dessert selection...(€3 extra).