圣雅克酒店

A military barracks under Napoleon III, the site has since been converted into a restaurant, where chef Ludovic Brethenoux brings in the big guns. Originally from Périgord, he trained, most notably, at La Villa Madie in Cassis. His affinity with the Vendômois area is evident in his precise and refined contemporary cuisine. A real treat.

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.

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

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

On the banks of the Loir, this bistro adjoins the bridge that leads to the old town. The chef swears by short supply chains and puts the seasons firmly in the spotlight in his cooking, which is accompanied by carefully chosen natural wines. When the weather is fine, head for the two terraces, one of which is on the first floor, overlooking the river. Delightful.

In the old town, at the foot of the Porte St Julien, this restaurant in a pretty 16C building serves cuisine for the modern palate. The chefs incorporate a smattering of exotic touches, but always have a handful of classics up their sleeve. The chicken supreme with quince, accompanied by mashed potatoes with walnuts and an amaretto-infused carcass jus is a good example. As for dessert, it is a pleasure to find a vacherin, a rum baba or a moelleux – always a failsafe option! Fine selection of wines by the glass.

In the heart of the medieval city, this eatery, taken over by a talented duo (ex L’Hibiscus in Orléans), focuses on carefully crafted recipes rooted in local produce: trout, white asparagus, wild garlic seasoning and asparagus sabayon. Timeless traditional interior and a lovely patio for alfresco dining.