Les Banquettes Rouges

French restaurant in Blois

combining new flavors and culinary traditions

Site en

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.

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!

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.

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.

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.


Pyramid of half-cooked bonito fish with faisselle curd cheese and piquillo peppers.

Taboulé of quinoa and bulgur wheat with trout roe, seared King prawn tails.

Croustillant of tataki-style duckling with soybean and Granny Smith.

Scrambled hen’s eggs with Iberian ham, parmesan straws.

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

Medallions of roasted duck foie gras with apricot, fennel saladine (€3.50 extra)

Main course

Bouchées of swordfish with marsh samphire, mustard seed vinaigrette.

Pan-fried mackerel fillet, skin side down, polenta with savory-conserved Mediterranean vegetables.

Aiguillettes of gilt-head sea bream with seasonal shellfish.

Medallions of braised lamb with tomato and black olive tapenade.

Skewers of quail with yellow and green melon, fresh mint gravy.

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

Roasted beef fillet steak, pickled vegetables (€4 extra).


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


Layered plum dessert with vanilla seed whipped cream.

Strawberry-speculoos tiramisu and fruit jellies.

Trilogy of crèmes brûlées: peach-thyme-lemon, honey-redcurrant and chocolate-tonka bean.

Apple and blackberry tarte tatin with a twist.

Moist chocolate sponge with amarena cherries, pistachio ice cream.

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