La Boisselée

Restaurants nearby

• Ezia★ Michelin Nicolas Aubry, previously Christophe Hay's executive chef, has now taken over the reins of his mentor's restaurant. The decor has not been changed and it is a pleasure to be back in this modern space with a view into the kitchen. Organised into single set menus that take their cue from the seasons and from produce sourced in the Loire region, the finely crafted dishes are expressions of his delicate cuisine, which may be subtle but has bags of personality.3.2km
• Christophe Hay - Fleur de Loire★★ Michelin Christophe Hay's restaurant is housed in a 17C stone-built hospice on the banks of the Loire, overlooking the river that is his primary inspiration. Giving onto the kitchens, the elegant dining room is adorned with decor that evokes the chef's culinary world. He rolls out his repertoire, from signature dishes to original creations, which are notable for their lightness and flavour, but also their textures. Every plate is an ode to the Loire Valley, drawing on its Ossietra caviar from Sologne, wild-caught Loire perch, vegetables from the kitchen garden, Touraine guinea fowl, Chambord venison, W13.6km
• Assa★ Michelin Anthony and Fumiko Maubert have set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red b13.1km
• DomusBib Domus (Latin for "home") is presided over by a dream team of two chefs and a front-of-house manager who earned their stripes in star restaurants and upmarket bistros (the chefs met at La Table du Connétable in Chantilly). They take full advantage of seasonal ingredients and produce from Sologne to concoct an intriguing programme: semi-cooked foie gras, mushroom seasoning; smoked Sologne sturgeon, pickled kohlrabi; slow-baked cod, frothy tomato mousse and basil-flavoured roast courgette. When you now add sensible prices, you will quickly understand why it is often fully booked.10.3km
• Granica★ Michelin Just opposite their former establishment, Alice and Alexis Letellier are writing a new chapter at Granica. In a stylish, modern setting whose raftered ceiling bears witness to the premises’ former vocation as a barn, the couple is going from strength to strength in their new HQ. The chef deftly crafts a delicate, spot-on score in which premium ingredients are subtly garnished with fresh garden herbs. A set, several-course menu, razor-precision cooking, full-bodied gravies and sauces and elegant plating set the scene. Alice, your sommelier and in charge of the front of house, plies diners with 16.2km
• Le Rendez-vous des GourmetsBib Since he opened this splendid country restaurant, Didier Doreau has turned it into a genuine gourmet stronghold. Terrine of pike à la Chambord, pâté of game served warm drizzled in jus, traditional calf’s head, Grand Marnier-flavoured baked citrus fruits… You can expect a pageant of traditional Gallic staples, made with fresh, crisp produce, crafted into dishes that exalt and respect the intrinsic flavour of each ingredient. The chef is renowned for his way with game in season (hare, venison, wild boar, etc.), which further adds to the well-deserved success of what has become a culinary benchm12.5km
• Bro's This eatery in the historic town just a stone’s throw from the banks of the Loire, which has quickly been taken by storm by the locals, is the brainchild of two enthusiastic cooks and inseparable pals. The scene upstairs sports a stylish rustic interior with contemporary touches, providing the perfect foil to a bistronomic score that shines the spotlight on locally sourced, seasonal ingredients, naturally washed down with Loire wines. Tapas inspired by the produce of south-west France and Spain are also available (evenings only and without reservations) in the ground-floor room.13.3km
• Brut maison de cuisine 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.13.4km
• Amour Blanc Christophe Hay's second restaurant is named after a species of carp. It is located on the first floor of a modern extension slightly set back from the original building. This inviting wood-panelled and light-filled interior, with its large bay windows looking out over the Loire, immediately works its magic. The chef of Fleur de Loire gives free rein to his passion for Loire ingredients (local cheeses, géline de Touraine heirloom poultry, fried small fish and mullet from the River Loire, lamb and caviar from the Sologne), but also Wagyu beef from his own farm. In short, fine ingredients treated13.5km
• La Diligence This nicely restored former coaching inn offers tasty dishes showcasing produce of the local terroir; it also has comfortable guestrooms and a popular summer swimming pool. The welcome is particularly charming. A restaurant that is as friendly as it is stylish.14.3km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.