Hôtel 17.4 - Lycée d'Hôtellerie et de Tourisme
·Hotels
WiFi availableAir conditioningFamily roomsLift / ElevatorSafety deposit boxSoundproof roomsAll 26 facilities +
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Room types · 4
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Deluxe Double Room with Spa Bath
1 × Extra-large double bed(s) (Super-king size)47 ㎡up to 3
This 5-star room offers free Wi-Fi access and a flat-screen TV with a DVD player . The private bathroom includes a spa bath.
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Deluxe Double Room
1 × Extra-large double bed(s) (Super-king size)35 ㎡up to 3
This 4-star room offers free Wi-Fi access and a flat-screen TV with a DVD player .
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Superior Double Room
1 × Double bed(s)25 ㎡up to 3
This 3-star room offers a LCD TV with a DVD player.
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Double Room
1 × Double bed(s)20 ㎡up to 3
This 2-star room offers a Tv and a private bathroom.
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Facilities · 26
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableAir conditioningFamily roomsLift / ElevatorSafety deposit boxSoundproof roomsFacilities for disabled guestsBreakfast in the roomFree WiFiStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFirst aid kit availableContactless check-in/check-outShared stationery like menus, pens are removedPhysical distancing in dining areasProcess in place to check health of guestsAccess to health care professionalsScreens / Barriers between staff and guests for safetyFace masks for guests availableNon-smoking roomsRoom serviceNon-smoking throughoutLaundry washed per local authority guidelines
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Nearby & map
Dining
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Christophe Hay - Fleur de Loire
Modern Cuisine, Creative · ★★ 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, W
2.7km
2
Assa
Creative · ★ 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 b
3.1km
3
Granica
Modern Cuisine · ★ 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
7.7km
4
Le Médicis
Modern Cuisine
€€€
"The contemporary - style interior chimes with the up - to - the - minute culinary creations that keep pace with the market and the seasons; the chef also introduces a handful of welcome Asian touches: a pleasant mealtime in store. Friendly service. "
1.6km
5
Amour Blanc
Modern Cuisine
€€€
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 treated
2.7km
6
Brut maison de cuisine
Modern 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.
2.8km
7
Bro's
Modern Cuisine
€€
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.
2.9km
8
La Table de la Caillère
Modern Cuisine
€€€
Idyllically located for anyone touring the châteaux of the Loire, this inn, firmly in the zeitgeist, is run by an enterprising couple who work together in a bucolic setting of forests and meadows. The original 18C farmhouse has been replaced by a modern building, which reflects the chef's culinary ethos that favours local produce (girolle mushrooms, regional veggies, honey, Racan pigeon, Touraine pork, etc.), but also his homeland, Brittany, illustrated by a wafer-thin tart of spider crab covered in a warm mayonnaise flavoured with sea urchin roe. Each legible dish is a masterclass of exquisit
9.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.