Les Banquettes Rouges

French restaurant in Blois

combining new flavors and culinary traditions

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“ 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

“ 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

“ 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

“ 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

“ 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

Starters

Smoked trout and avocado cannelloni, Grana Padano shortbread.

Poached hen’s egg in a sesame seed crust, asparagus tips with bacon cream.

Rémoulade of celeriac and fennel, sticky soy King prawn tails.

Ile flottante of faisselle strained cheese on a pea velouté, pork rillons preserved in thyme.

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

Pyramid of marbled duck foie gras with red beetroot and raspberry (€3.50 extra)

Main course

Tartlet of cod and braised yam, red Cheverny wine butter.

Pan-fried fillet of Arctic char, skin side down, carrot-bergamot orange coulis.

Crunchy Dublin bay prawn tails and jelly ear mushrooms with diced vegetables.

Roast "Angus" beef hanger steak, Irish whiskey sauce.

Fillet of duckling with fresh herbs, Java pepper gravy.

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

Saddle of lamb stuffed with chorizo and mint from the garden (€4 extra).

Cheese

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

Desserts

Chocolate dome and flambéed banana compote, vanilla seed financier cake.

Crunchy almond and strawberry biscuit, pistachio mousseline.

Rum baba cake with fresh mango, light passion fruit cream.

Granny Smith apple and lime tarte tatin with a twist.

Moist chocolate sponge with amarena cherries, Tonka bean ice cream with cocoa nibs.

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