Blois, the capital of the Loir-et-Cher department, sits on the banks of the lower Loire River between Orléans and Tours. With a population of over 47,000, it serves as a refined base for exploring the region's history. Historically the seat of the County of Blois and later an official residence for French kings during the Renaissance, the city offers a rich cultural backdrop. Travelers will find a compact, walkable center dominated by its iconic castle, making it ideal for those seeking heritage and tranquility away from larger metropolitan hubs.
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Stay in the Old Town (Vieux Blois) near the Château de Blois and the Royal Church. This central location allows easy walking access to major sights, dining, and shopping, immersing you in medieval streets and Renaissance architecture without needing transport.
Blois has no airport; the nearest major hubs are Orléans or Tours. The city center is compact and best explored on foot. Regional trains and car rentals provide convenient access to other Loire Valley châteaux for day trips.
Spring through autumn offers pleasant weather for strolling castle gardens. Summer brings more visitors and festivals. Winter is quieter, ideal for those seeking a peaceful historical atmosphere, though some outdoor sites may have reduced hours.
The same family has been honing their gift for hospitality and running this inn, formerly a post house, since 1870. Chef Mathias pours his energy into concocting gutsy food with fine produce, harnessing his immaculate technique and inspired talent to the delight of foodies. An experience to be sampled in an elegant interior, whose vintage charm is dotted with modern touches. Attentive front-of-house service by Martial, the chef’s brother. Simpler bistro score at lunchtime. A few rooms for overnight stays.
WebsiteTalented pair Emilie and Thomas Fournier have thrown themselves wholeheartedly into running this charming inn hidden deep in the Vienne, which gives pride of place to local producers. The delicious dishes are artfully plated and are good value for money. For example: asparagus and duck confit, served with a warm vinaigrette, or their version of devilled egg – flavoured with wild garlic. Well worth the detour.
WebsiteMarc Paluszka and Alexandra Vincent have breathed new life into these premises, previously La Chênaie, long run by André Chenu. The couple has transformed this local institution without betraying its spirit. In the kitchen, local sourcing – suppliers are mentioned during service – underpins a small, clear and precise menu. This modern cuisine is dotted with Brazilian accents (a nod to the chef's origins), as evidenced by the cachaça in the baba.
WebsiteThe son and grandson of restaurateurs, Sébastien Boireau had embarked on a different career before ultimately following in the family footsteps. When his culinary vocation called, he opened this restaurant with an elegant little shopfront in the city centre. Here, he has created a refined dining room (wooden seats with cream leather cushions, white walls, mirrors framed by plants). His cuisine is fresh and modern, and as pared back as the decor: scallop carpaccio; veal fillet, carrot mousseline, blood orange jus…
WebsiteHoused in an inviting building in the heart of the village of Montamisé, this welcoming restaurant continues to polish its concept. Ludovic Dumont's purposely creative approach is primarily focused on fish and seafood and vegetables, using which he devises multi-course blind menus that are aligned with the seasons. The space is intimate, bright and spruce, and the service is very cordial. There are three welcoming gîtes to extend your stay here.
WebsiteSituated in the heart of the town, this charming restaurant is housed in a 19C residence. At the helm, Pascal Pressac and Patrice Devaine, formerly at La Grange aux Oies, propose a gastronomic experience that brings together fine dining and a delicatessen. In an inviting space that incorporates vintage items into a modern decor, diners can tuck into traditional cuisine that showcases the Charente region. The chef elevates local produce by turning out delicious, well-prepared dishes such as La Rochelle-style chowder or duck with cranberries. In summer, the terrace shaded by a century-old lime t
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