Amour Blanc

41000 BLOIS

14.5/20
Chef's Restaurant

10 PHOTOS

Chef Christophe Hay

Price Indicative price per person (excl. drinks)

37€

Gault&Millau's review

14.5/20

Chef's Restaurant L'Amour Blanc, like the still tranquil Loire, offers the beginnings of La Maison d'à Côté, with the same taste for excellence practiced by Christophe Hay. The house lives up to its name, with immaculate white omnipresent in a clean, contemporary decor. The tables are well spaced, and the cuisine is precise and accurate, paying homage to a tradition that's superbly well understood: baked tomatoes and estuary shellfish, in titles that stand on their own, in this simplicity and successful return to the essentials. The poached Sologne pike-perch reveals its vegetables with great freshness, an admirable declension of eggplant and a delicate aroma, the veal gambols between braised chard, black garlic and lovage, and the seasoning once again confirms the house's talent for sauces, always balanced and full of beautiful contrasts. The strawberries and puff pastry of a saint-honoré are reminiscent of the Sologne region, light and very greedy at the same time. Wine is very well recommended, with fine references on food and wine pairing, such as Domaine La Martinelle, Laurent Saillard, Bott-Geyl or Hervé Souhaut. On the first floor of L'Amour Blanc, the patisserie kiosk lets you continue the experience, either in the tea room or to take away.

Plan

Address 26 Quai Villebois Mareuil
41000 Blois

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Christophe Hay Chef

Corentin Poyau Chef

Diane Billiet Pastry Chef

Thomas Lohmann Chef de service

Menu A la carte

Starter Tartare de boeuf jaune d’oeuf en aigre douce, agrumes de notre serre €31 Maquereau au vin blanc carotte, oignon rouge de Florence, fleur de sarriette €25

Main course Mouflon du domaine de Chambord en croûte, brocoletti, estragon du Mexique €32 Lieu jaune navet blanc, condiment à la wasabina €28

Dessert Brioche perdue caramel au beurre salé, crème glacée à la vanille de Julien Pascal €16 Tarte soufflée au chocolat Illanka sablé fleur de sel, glace aux baies de Timut €16

Menus Menu déjeuner €37