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.

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.

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!

Starters

Ile flottante of smoked duck breast on a Jerusalem artichoke velouté.

Gratin of King prawn tails with leeks, shellfish emulsion.

Crab meat ravioli with parsnip, aromatic saffron sauce.

Dumplings of stuffed guinea-fowl with turnips, cream of mushroom.

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

Fine tart of duck foie gras pan-fried with endives, Banyuls caramel (€3.50 extra).

Main course

Roasted loin of Angus beef hanger steak, chicory root sauce.

Venison cottage pie with celeriac mousseline, cream of chanterelles.

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

Cuts of cockerel, pumpkin chutney with smoked bacon.

Crispy tails of Dublin bay prawns with Chinese cabbage, honey and cumin vinaigrette.

Tian of cod and polenta with guacamole, grapefruit-chorizo sauce.

Scallops with cauliflower, beetroot coulis and smoked fish eggs (€4 extra).

Cheese

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

Desserts

Chestnut and clementine financier cake, light pumpkin cream.

Pear-praline charlotte with cocoa nibs.

Rolled biscuit with kiwi and passion fruit, candied pineapple nage.

Moist chocolate sponge with amarena cherries, gingerbread ice cream.

Apple tatin with quince jam, almond milk crème brûlée.

Gourmet dessert collection...(€3 extra)