calf's liver and its child good atmosphere

City Royal and gateway to the Loire Valley, Blois is ideal for a short getaway. Noblesse oblige, the city had to have tables at his blue blood. Michelin, generous, awarded three Castle restaurants (in the appointment of the fishermen, the Orangery of the Castle, and the Medici) star who is still dreaming of leaders.

Ex-picerie-bar into bar comfortable, the appointment of fishermen, held for eleven years by Christophe Cosme, former of Bernard Loiseau, distinguished by his beautiful work on the fish of Loire. Pike in papillote of spinach and full-bodied poultry sot-y-leash futures vegetable broth, is a forceful enhancement of the Carnivore. The recipe is tasty as rabble and Chief talent fully expressed. Beautiful work also on the charlotte of eel (little fat in its cooking at small points) to fresh sorrel, foot of veal breaded and crunchy of Norway lobster claws and beet juice. A beautifully expressive croustimoelleuse construction. Book cellar less enjoyable than the kitchen, but friendly service.

Below the Castle, the Orangery Castle, stronghold of Jean-Marc Molveaux, has never succumbed to the ease of the trap-tourist restaurant. The head is rather a point of honour to present a worthy of its illustrious neighbourhood kitchen. The small menu said "confidence" is not pale figure beside those so-called "prestige", where the caviar of Sologne with lobster. This is the menu that we had chosen, and we have not regretted it. A set of a great sharpness of taste and perfectly cooked, as this roast Guinea fowl Supreme, vegetables in PIN, sliced juice, a poultry skin crisp and melting flesh; with input from sympathetic molds bouchot ravigote, and, for dessert, a delicious roasted Apricot Bread gable financial and pistachio ice.

Exotic tips

After the West Indies to Moscow via Cyprus baroudé, Damien Garanger is returned to the country return to the hotel-restaurant of his parents located behind the station, a little back from the centre. To the Medici, its traditional cuisine bites a few exotic spikes, souvenir of his travels. Candy of beef marinated creamy avocado, lobster served whole and Decorticated, and Asian flavours clips in mild sour donut, chateaubriand sauce béarnaise, chanterelle mushrooms, peas and apples Pont-Neuf (for two people) appear on the honour roll. It should be that Damien Garanger moderates its misuse of pink berries and seeds of coriander. Desserts (he loves work the sweet) are excellent. In addition, an amount small details appreciated: amuse-bouche, prédesserts, cookies, fruit pastes, Marshmallow with coffee. Classic baroque decor "seventies" a little too dated to be

Red seats, in the Loire, néo-bistrot casual studied décor, near Blois old is worth for its probe cuisine at taste of the wisely tariffed day: through pork and small vegetables, juice of sour... calf's liver and its child good atmosphere.

Not far from the ancient Royal City, the great workshop, remains which was the workshop of the painter Lorjou, is animated by Michel Perron, Chief mounted on springs, also at home in the room as a kitchen, leading his boat without the capsizing. His talent is expressed as full of FIFO recipes: nettle of artichokes poivrade and Jack small snails and herbs, simmer in green asparagus beef crépinette and Apple shot, risotto with porcini and foie gras...

On the road to Chambord, facing the Church, in the heart of the village, next to the House of Ludovic Laurenty ensures (comfortable) bed and cover. Its menu "expression", small festival surprise of flavours which are at the market, calls the taste buds. In addition, a map of wines inspired developed by a passionate sommelier. All institutions visited during this story, it is the only to offer a book of cave to what is right to expect a star restaurant: mixing discovered both beautiful and safe values of quality, with a sommelier to listen to advise you.