Brut maison de cuisine

"All of the vegetables at this small, modern French spot in the town of Blois come from within 12 miles, the meat is all from the Loire region, and the wine list includes bottles from the restaurant’s own backyard. Expect a tight menu that changes weekly based on what produce is at its peak, like autumn butternut squash with duck breast or a summery cucumber gazpacho with bonito and a blanket of fresh herbs and pickled cherries. " - sophie friedman

"All of the vegetables at this small, modern French spot in the town of Blois come from within 12 miles, the meat is all from the Loire region, and the wine list includes bottles from the restaurant’s own backyard. Expect a tight menu that changes weekly based on what produce is at its peak, like autumn butternut squash with duck breast or a summery cucumber gazpacho with bonito and a blanket of fresh herbs and pickled cherries." - Sophie Friedman

"This tasty bistro with a contemporary feel has an open kitchen, shelves filled with jars of fermented vegetables and books… and just a handful of tables, so it's best to book. The chef, who has a solid track record, devises a short menu that changes regularly. The three pillars of his cooking are seasonality, local ingredients (such as Racan poultry) and modern, often bold cuisine, for example his dessert that combines a naturally sweet Jerusalem artichoke cream and a coffee ice cream with a pronounced flavour. Short list of natural and organic wines." - Michelin Inspector