The restaurant itself is somewhat cool in its presentation and seating, however they...serve good food and try their best to help you around. So, it was to be the sorbet and we both had blackcurrant which was served with a spirit poured over it. Our visit to Blois was all but done and we really enjoyed the food here at Le Castelet. Du 21 au 22 novembre se dérouleront  le 32eme Festival BD Boum. We got the escargots, poisson du jour, and some chocolate cake for dessert. 41000 BLOIS. They also made us feel like our French isn’t so bad after all.More, A return to a favoured restaurant which we first visited in 2016. 40 Rue Saint Lubin, Blois, 41000. Le Castelet, Blois: See 747 unbiased reviews of Le Castelet, rated 4 of 5 on Tripadvisor and ranked #17 of 184 restaurants in Blois. excuse them as they are French. Ainsi, la réception de groupes est possible sans gêner la clientèle individuelle. Highly recommend! Mélangez au mixeur. Faire revenir les lamelles dans le beurre, en tapisser une cassolette. https://www.lespaniersbioduvaldeloire.fr/, http://www.geo.fr/voyages/guides-de-voyage, https://www.routard.com/acheter_guide_routard_catalogue, https://www.tripadvisor.fr/Restaurants-g187119-Blois_Loire_Valley_Centre_Val_de_Loire.html, https://www.linternaute.com/restaurant/guide/ville-blois-41000/, https://www.chateaudeblois.fr/?-Son-Lumiere-. It was so tender that it was difficult to spear it with your fork. Some of the ice-creams sounded good but such quality ice-cream is often very full-fat and after such rich mains we were just, some would say unusually, being a bit sensible. Bien sûr, en fonction de VOS préférences, vous pouvez modifier les proportions, supprimer certaines épices (sauf girofle et cannelle qui sont à la base de tous les hypocras), ou en ajouter d'autres tels que galanga ou cardamome. The staff was EXCELLENT; they were very polite and patient with us as we tried to speak French & even...went out of their way to explain the menu to us in English. We found we could look past the service issues and the misunderstanding about the fish, because the food is just so good! We really enjoyed this light and refreshing dish but there was just too much sauce. A substantial number of needle bones were in the flesh, ah such is the cost of eating fresh fish. To start we both ordered the Gambas (large prawns). Some of the ice-creams sounded good but such quality ice-cream is often very full-fat and after such rich mains we were just, some would say unusually, being a bit sensible. De passage à Blois et alentour ? One other point, we struck a conversation with a couple on the table next to ours. Encore un plat d'inspiration médiévale (on ne se refait pas !) The Gambas arrived: this was a cold dish which was very welcome in the circumstances. We tried a very good beef and lamb chops. This was accompanied by a glass or Banuyls – rather like a Madeira and quite sweet (I suppose like most dessert wines). Incorporez la pomme, le reste de l’oignon, la cannelle en poudre et les amandes, cuire encore ½ heure. The prawns were tender and juicy and had a fantastic texture having been quickly cooked, they had also been completely deshelled which was a blessing. Le Castelet Find all the information you need on the Le Castelet restaurant: Michelin guide review, user reviews, cuisine, opening times, meal prices… All ViaMichelin for Blois Horaires d'ouverture de Le Castelet - Blois, 40 Rue St Lubin, 41000 Blois. Date of visit: September 2020 The meal looked good on arrival. Heavenly!!! The veg were a bit overcooked for me, but this is more personal preference than serious adverse criticism. The potato was intriguing us though as there was a hint of a spice in there which took us a while to identify – it was nutmeg. The sauce looked a bit like custard made with eggs with deep coloured yolks, but it was in fact a cream sauce made and flavoured with carrot and orange. Nous acceptons les espèces, chèques en € (avec un justificatif d'identité, afin de lutter contre le vol de chéquiers), ticket-restaurant, chèques-vacances, Mastercard, Visa, Amex, Dîners. The latter fact was important as at 19:30 it was still over 32°C having cooled from the 36°C in the mid-afternoon. Cuire les escargots au court-bouillon (on peut en trouver de fort corrects surgelés). Ajoutez les petits pois, couvrir d'eau salée, portez à ébullition et cuire 10 min à découvert. This was accompanied by a glass or Banuyls – rather like a Madeira and quite sweet (I suppose like most dessert wines). Definitely local produce focused which was nice. A bit expensive for what we had and this is why Im giving it a 3 star. ... got to explore, n'est pas? It was so tender that it was difficult to spear it with your fork. Can a vegan person get a good meal at this restaurant? I suppose you have to...excuse them as they are French. Vin rouge léger (un Gamay fera l’affaire), Cumin, cannelle, gingembre, girofle, poivre et sel. This means of course that the information given to me about the fish of the day was wrong. Réserver une table Le Castelet, Blois sur Tripadvisor : consultez 753 avis sur Le Castelet, noté 4 sur 5 sur Tripadvisor et classé #19 sur 185 restaurants à Blois. Écumez en laissant le plus possible d’épices. Dessert was chosen: Prices are somewhat above the average for an standard French restaurant.More, This is the version of our website addressed to speakers of English in the United States. We asked 3 times within a 15-minute period for our bill. This one was the best so far, being very rich, but light and not too sweet. Family meal with five people aged 12 to 80 found the menu perfect. Mixez dans un robot avec la menthe et ajoutez du jus de cuisson, jusqu'à obtenir la consistance d'une soupe épaisse. The staff was young and friendly and the food came fast. Faire chauffer l’huile, y dorer la viande avec la coriandre et un peu de sel. Everything was prepared to perfection and we wish we had one more night in Blois so we could go back! It was amazing, so complex and full of fruit. There were three pork cheeks, what I would call a fricassée of vegetables that included courgette, carrot and capsicum cut into small cubes, also flavoured creamed potato, and to complete the plate a good rich sauce. English . Le restaurant élabore une cuisine exclusivement traditionnelle. There were people loitering and returning to retry to see if anyone would vacate. Le Castelet propose plusieurs types de menus selon votre âge, vos goûts et le temps dont vous disposez. It was sweet and tangy and very creamy (again a bit like custard) and there was a lot of it. went out of their way to explain the menu to us in English. We were pleased that we were able to sit a digest a while before dessert. Despite this, there were at least two real vegetarian options in the menu. It reminded me of Sancerre but perhaps not as heavy. 3 c. à café de graines de coriandre grillées et pilées. On peut préparer ce plat en avance et garder la préparation au réfrigérateur. The Ling arrived and this was presented as a single fillet with skin removed. The mousse was also available with Banuyls (a fortified dessert wine). The meal looked good on arrival. La sélection de notre carte. Genial host, good food, laid back setting... Friendly manager was helpful and professional. Le Castelet. La carte des boissons propose plus d'une centaine de références de vins, dont la majorité n'excède pas une vingtaine d'euros. My take on this dish would be to add a bit more texture by using some gem lettuce leaves as little cups which you fill with the sauce, then place a prawn in the sauce and sprinkle with some chopped red capsicum and tomato. There was a crème and chive sauce which was light and delicate. There was the fricassée of vegetables again, slightly different than the night before with more carrot. Dans le cadre des 16èmes Rendez-Vous de l'Histoire, le Castelet, comme chaque année vous a proposé un menu en accord avec le thème de ces journées. Fresh and seasonal with delicious vegetarian menu. 09 70 35 14 60. La presque totalité des plats est confectionnée sur place (quelques spécialités sont fournies en particulier par des artisans régionaux). 2 kg de pois frais (ou 1kg de pois surgelés). This is a more substantial wine from the eastern part of the Loire made from Pinot Noir, Pinot Gris and Sauvignon Blanc grapes. The sauce looked a bit like custard made with eggs with deep coloured yolks, but it was in fact a cream sauce made and flavoured with carrot and orange. Toutes les précisions sur : Expositions La Scène Nationale de BLOIS (Halle au Grains), organise toute l'année de nombreux concerts de tous styles, renseignez vous sur : En particulier, les amateurs de musique du XVIe siècle pourront apprécier le 19 janvier "Les Arts Florissants". Find on the map and call to book a table. Our visit to Blois was all but done and we really enjoyed the food here at Le Castelet. Dessert! Épluchez les pommes, les couper en lamelles. The mousse was also available with Banuyls (a fortified dessert wine). Deux salles peuvent recevoir 28 et 20 personnes. So it was that we returned to this restaurant the following evening and this time as it was 40°C outside with a hairdryer breeze but the restaurant inside was cooler. We found we could look past the service issues and the misunderstanding about the fish, because the food is just so good! Yes, they were busy but the waiters were coming to other tables very close to us and worked hard to avoid eye-contact. Prenez 2 litres de vin pas trop lourd (les vins médiévaux ne titrent généralement pas plus de 10°), un vin de pays de Loire peut très bien aller. : +33 254746609 Site internet Voir tous les restaurants : Blois Restaurants similaires Assa Gastronomique (2 Avis) 2.5km Assa; Relais des Landes ... Blois Le Castelet Bookatable. Cet endroit vous propose des repas pour 16-30 €. Faites ramollir le beurre et incorporez-y les autres ingrédients. The black chocolate mousse sounded good and was favourite for a while, but it also sounded a bit rich so it was not to be that one. Nota : la quantité de miel peut paraître importante mais les épices masquent beaucoup le goût sucré. Pourquoi Henry VIII ? So, we diced to forgo the terrace and the alfresco dining. The veg were a bit overcooked for me, but this is more personal preference than serious adverse criticism. We took our time to select from the menu and when our waiter came to our table, we asked about the fish of the day but didn’t fancy fresh water trout. Despite this, there were at least two real vegetarian options in the menu. 09 70 35 14 60. This was a fine meal but the service as the evening wore on got worse. This sorbet had an incredibly intense fruit flavour, quite sharp (a bit like eating a reduction of Ribena). The young woman was eating fish – she advised us it was trout and it was as pink as salmon! Placez le tout au réfrigérateur où, bien bouchée, elle se conserve une bonne semaine. Nota : C'est très simple et c'est délicieux, évitez évidemment les pommes sans saveur, comme la Granny ou la Golden. And then came the piece de resistance: a chocolate cake with melted chocolate and raspberries in the middle. I am not a fan of creamed or mashed potato: it’s a texture thing for me, i.e. C'est dans une maison du XVIème siècle, située au cœur du vieux Blois, à mi-chemin du château et de la Loire, entre l'ancienne abbatiale St-Laumer (aujourd'hui église St-Nicolas), et la fontaine Louis XII, que vous découvrirez Le Castelet. Le Castelet, N°16 sur Blois restaurants: 1113 avis et 20 photos détaillées. So it was that we returned to this restaurant the following evening and this time as it was 40°C outside with a hairdryer breeze but the restaurant inside was cooler. Despite these we did book to go back to dine again the following night. So, to the meat: it was gorgeous, beautifully cooked, wonderfully tender and incredibly tasty. I loved the starter: creamed carrots with orange and topped with bits of tofu and a few pieces of popcorn. Surprisingly the restaurant were not looking to re-let our table, being that there was a constant troop of potential customers with no bookings. Celle que je vous donne est issue d’une préparation arabo-andalouse du XIVème siècle, amendée par quelques écrits de nos provinces et revue par mes soins. The restaurant is in good hands and we will certainly, if we return to the Loire Valley, look to return here again another time.More. This one was the best so far, being very rich, but light and not too sweet. Écossez les petits pois, épluchez les échalotes et les carottes, détachez et ciselez les feuilles de menthe, découpez les carottes en fines rondelles. Trouvez sur une carte et appelez pour réserver une table. it’s a bit like eating baby-food. Incorporez le tout au poulet et laissez cuire encore 1/2 heure. This was delicious with fresh apricots served slightly warmed. we were able to sit out on the terrace (on the pavement outside and in the shade). Not...disappointed with the Castelet. disappointed with the Castelet. This sorbet had an incredibly intense fruit flavour, quite sharp (a bit like eating a reduction of Ribena). Marta, Gérard et toute leur équipe sauront vous accueillir et vous conseiller. Genial host, good food, laid back setting... Se connecter . Servir avec des carottes (blanches de préférence), panais et navets boule d'or. One other point, we struck a conversation with a couple on the table next to ours. Les 21, 22 et 23 novembre se tiendra le Festival BD Boum31 qui, comme son nom l'indique est le 31e Salon de la BD à se tenir à Blois. Mais vous pouvez aussi opter pour des vins en pichet ou au verre, tous d'appellation d'origine contrôlée. The fish flaked well indicating that it was fresh, and it that was cooked through. It was over 45 minutes after we finished our dessert before a waiter asked if we would like coffee. Oh, what to have – at least 4 really appealed. Nota : Accompagnez de fèves et (même si ce n'est pas médiéval) de pommes boulangères. This was delicious with fresh apricots served slightly warmed. Even better, it was open on a Monday night. Découvrez ici quelques recettes que nous avons mises au point ça et là, parfois pour des occasions comme les Rendez-Vous de l'Histoire, parfois pour un client, quelquefois en consultant de vieux bouquins ou des sites internet... Il n’y a pas un hypocras mais autant de préparations qu’il y avait de fabricants ou presque. My take on this dish would be to add a bit more texture by using some gem lettuce leaves as little cups which you fill with the sauce, then place a prawn in the sauce and sprinkle with some chopped red capsicum and tomato. Recette facile s'il en est, mais fraîche et agréable dans les chaleurs de l'été. A very rich dish. This means of course that the information given to me about the fish of the day was wrong. Remettre à ébullition puis réduire et couvrir partiellement. Dessert was chosen: The sauce was really good, it was not a gravy it was definitely a sauce. Le Castelet est ouvert tous les jours sauf mercredi et dimanche, de 12h à 13h45 et de 19h à 21h45. And then came the piece de resistance: a chocolate cake with melted chocolate and raspberries in the middle. The spirit added something special, but I have no idea what the sprit was. Coupez le boudin en tranches et les poser au dessus des pommes. We ordered a bottle of wine but took some advice from one of the two sons of the owners that run the restaurant. Exceptionnellement, il est ouvert les dimanches, veille de fêtes. Le Gaspacho aux petits pois et à la menthe fraîche, http://41.agendaculturel.fr/concert/blois/la-halle-aux-grains-scene-nationale-de-blois, Travailler le tout jusqu'à obtention d'une pâte sableuse. Restaurant Le Castelet à Blois : Réservez gratuitement au restaurant Le Castelet, confirmation immédiate de votre réservation avec TheFork. (It's all homemade and from local sources.) Connue sous le nom de Zirbâj, cette recette fait partie de la cuisine médiévale de Bagdad, que nous servîmes dans le cadre des Rendez-vous de l'Histoire 2011. We asked 3 times within a 15-minute period for our bill. Русский . France. The atmosphere was very cozy and the food was INCREDIBLE. Apparently, our restaurant was the only quality restaurant open on this Monday evening, this explained the sad faces of those being turned away, and the willingness of people to loiter. Ne manquez pas "La Soupe des Chiens". En servant, vous vous féliciterez de ne pas avoir servi les escargots dans leur coquille, c’est un peu plus joli mais si les convives sont bavards, ils resteront chauds bien plus longtemps dans des plats en grès ! Le Castelet, Blois: See 754 unbiased reviews of Le Castelet, rated 4 of 5 on Tripadvisor and ranked #19 of 186 restaurants in Blois. Dans une cocotte, faites frémir le vin et y incorporer le gras double, les oignons, les épices (ne pas hésiter à charger surtout en cumin et gingembre). Pendant toute cette année, retrouvez ça et là au hasard de nos menus, qui changent au gré des saisons des recettes anciennes à base de produits de la région. The Menu for Le Castelet with category Traditional, Classic from Blois, 40 Rue Saint Lubin41000 BloisFrance can be viewed here or added. Réduire le feu, mélangez le fond dilué, le sel et le poivre et laisser cuire à semi-couvert pendant une bonne heure. Expositions et salon du livre sont au programme de cette manifestation. A substantial number of needle bones were in the flesh, ah such is the cost of eating fresh fish. We were pleased that we were able to sit a digest a while before dessert. Gratuit, vous pourrez y trouver : Rendez-vous sur http://www.bdboum.com/accueil. My partner couldn’t resist her third chocolate mousse since we began this trip. Une carte variable au gré de saison et … The black chocolate mousse sounded good and was favourite for a while, but it also sounded a bit rich so it was not to be that one. Ajoutez-y 3 ou 4 bâtons de cannelle émiettés mais pas réduits en poudre (on ne pourrait plus filtrer), une quarantaine de clous de girofle, une vingtaine de grains de poivre noir écrasés au rouleau (j’utilise du poivre de Sichuan, c’est moins authentique mais c’est plus parfumé), une cuillère à soupe rase de cumin en grains (toujours pas de poudre), la même quantité de coriandre en grains concassés, une douzaine de lamelles de gingembre frais que vous ferez avec un couteau économe. Réserver une table Le Castelet, Blois sur Tripadvisor : consultez 754 avis sur Le Castelet, noté 4 sur 5 sur Tripadvisor et classé #19 sur 186 restaurants à Blois. The latter fact was important as at 19:30 it was still over 32°C having cooled from the 36°C in the mid-afternoon. Varied choice of dishes, taking care of vegetarians. The Gambas arrived: this was a cold dish which was very welcome in the circumstances. Connue sous le nom de Michmichiyya, cette recette fait aussi partie de la cuisine médiévale de Bagdad, que nous servîmes dans le cadre des Rendez-vous de l'Histoire 2011. Español . Au moment de servir, ajoutez la crème en quenelle et quelques tours de moulin de poivre Sarawak. Les chiens (et chats) bien élevés sont les bienvenus. Accompagnez par exemple de lentilles au cumin. Le Castelet Retrouvez toutes les informations sur Le Castelet, un restaurant de la Sélection Michelin: avis des inspecteurs, type de cuisine, heures d'ouverture, prix pratiqués ... Tout ViaMichelin pour Blois The sauce was really good, it was not a gravy it was definitely a sauce. It reminded me of Sancerre but perhaps not as heavy. it’s a bit like eating baby-food. I had pan-fried apricots with redcurrants and sorbet with a large very delicate brandy snap biscuit. Mettez un gastéropode dans chaque alvéole d’un plat à escargots en grès, et remplissez avec le beurre. Aspergez d'eau de rose en servant. They also made us feel like our French isn’t so bad after all. There was a crème and chive sauce which was light and delicate. I had pan-fried apricots with redcurrants and sorbet with a large very delicate brandy snap biscuit. Parce que je me suis inspiré d’une recette de la Renaissance anglaise. France. Get quick answers from Le Castelet staff and past visitors. Une fois que tout est cuit, servir avec des navets et panais si vous voulez être authentique, mais de bonnes charlottes vous aideront à déguster la sauce, même si elles ne sont pas consommées au début du XVIème siècle ! So, we diced to forgo the terrace and the alfresco dining. So, it was to be the sorbet and we both had blackcurrant which was served with a spirit poured over it. The vegetable crumble for main course was very good, too. The prawns were tender and juicy and had a fantastic texture having been quickly cooked, they had also been completely deshelled which was a blessing. Des menus de 20 à 37 € (12 € le menu junior), vous sont proposés ainsi qu'une carte avec un large choix inspirée par la tradition. !More, This cute little restaurant close to the chateau has a very odd interpretation of what vegetarian means: they have a set price menu called vegetarian and pesco-vegetarian- which normally means fish - but this place includes snails as an option. Heavenly!!! Et les recettes médiévales, quand elles sont écrites, manquent singulièrement de précisions – on peut trouver dans les livres « prends une bonne quantité d’aromates telles que… et fais chauffer le temps nécessaire », et il s’agit de se débrouiller avec cela. Ne pas manquer "La Galerie des Illustres" où plus de 300 portraits de personnages des XIV au XVIIe siècles vous attendent. Votre cuisine artisanale au grè des saisons ! The same with drinks: water (free if you want), tea or wine (pichets, small or larger bottles). (It's all homemade and from local sources.) We had to go to Blois for a conference. The gentleman serving us was extrenely polite and patient with...our poorly spoken French (we tried). Castelet Restaurant à Blois Restaurants : adresse, photos, retrouvez les coordonnées et informations sur le professionnel Ladin, lingua ladina . Highly recommend!! Et mettez cette préparation dans des bouteilles Thermos (cela n’a rien de médiéval mais cela permet une infusion longue). It was a medium-sized piece of fish but this suited the moment as it was too hot for large meals. The atmosphere was very cozy and the food was INCREDIBLE. The staff are very friendly and the service was also very good. The same nutmeg flavoured creamed potato as before too. En feuilletant de vieilles revues chez mon (excellent) bouquiniste de voisin, j’ai trouvé une vieille recette régionale dont je me suis inspiré pour proposer cette recette : Note : On peut remplacer les noisettes par des amandes, c’est un peu moins typé mais très bon aussi. So, unusually we had gone for fish followed by fish. Pendant toute cette année, retrouvez ça et là au hasard de nos menus, qui changent au gré des saisons des … Faire un mélange de sucre, vinaigre, amandes, épices et eau de rose. Hotels with Complimentary Breakfast in Blois, Hotels near Office de Tourisme Blois Chambord-Val de Loire, Hotels near Les Jardins de l’Ancien Eveche, Hotels near Basilique Notre-dame De La Trinite, Hotels near (CDG) Charles De Gaulle Airport, Italian Restaurants with Outdoor Seating in Blois, Japanese Restaurants for Families in Blois, Restaurants for Special Occasions in Blois, Restaurants with Outdoor Seating in Blois. My boyfriend and I have been traveling France for about 4 days and this is by far the best restaurant we've been to so far!! La préparation doit être complètement couverte. My pork was a tad dry but the sauce more than made up for it. Oh, what to have – at least 4 really appealed. . 1/2 cuillère à café de gingembre en poudre. Faire revenir, dans une casserolle, échalotes et carottes. Dans le cadre des 16èmes Rendez-Vous de l'Histoire, le Castelet, comme chaque année vous a proposé un menu en accord avec le thème de ces journées. Le château qui servit de modèle à Hergé qui fait l'objet d'une exposition est ouvert toute l'année. With 3 of us having entrees, mains, desserts and sharing a bottle of wine we paid 50Euro/head....A bit expensive for what we had and this is why Im giving it a 3 star.More, They will serve you a dish whether you like meat, fish or are a vegetarian. This is a more substantial wine from the eastern part of the Loire made from Pinot Noir, Pinot Gris and Sauvignon Blanc grapes. Dessert! It was amazing, so complex and full of fruit. I had really wanted fish, but we both ordered Pork Cheek. I am not a fan of creamed or mashed potato: it’s a texture thing for me, i.e. Y ajouter la moitié de l’oignon, la cannelle en bâton, le poivre, le gingembre et la menthe, couvrir d’eau. Even better, it was open on a Monday night. 50 cl de vin blanc sec mais pas acide (un Chenin fera l'affaire), 2 cuillères à soupe de fond de veau dilué. A very rich dish. So, unusually we had gone for fish followed by fish. Ajoutez l'amande et les abricots et continuez la cuisson jusqu'à ce que les fruits se décomposent. It sounds weird but tastes wonderful. My only regret is that we are not spending more time in Blois, because I would love to go again!More, My girlfriend and I are visiting Blois for leisure and we were recommended Le Castelet by our Uber driver. Le Castelet, #12 among Blois restaurants: 1201 reviews by visitors and 20 detailed photos. There were people loitering and returning to retry to see if anyone would vacate. It took a while to arrive but we were chatting and enjoying the wine (a very pleasant Touraine Chenin Blanc from nearby Amboise). We really enjoyed this light and refreshing dish but there was just too much sauce. Atmosphere is snug but warm and loads of charm. We ordered a bottle of wine but took some advice from one of the two sons of the owners that run the restaurant. Prices are somewhat above the average for an standard French restaurant. We arrived here while we were looking for another restaurant and we had the luck to get the last spare table! We also tasted some good French cheeses. Surprisingly the restaurant were not looking to re-let our table, being that there was a constant troop of potential customers with no bookings. Puis ajoutez une livre de miel de chêne, voire de châtaignier préalablement liquéfié (30 s au micro-ondes, cela évite qu’il se dépose au fond) et portez jusqu’au début d’ébullition. Rendez-vous au CASTELET pour apprécier les spécialités culinaires de la Loire ! There were three pork cheeks, what I would call a fricassée of vegetables that included courgette, carrot and capsicum cut into small cubes, also flavoured creamed potato, and to complete the plate a good rich sauce.