A substantial number of needle bones were in the flesh, ah such is the cost of eating fresh fish. Genial host, good food, laid back setting... Faire revenir les lamelles dans le beurre, en tapisser une cassolette. 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. So, unusually we had gone for fish followed by fish. 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. Dessert was chosen: 09 70 35 14 60. disappointed with the Castelet. 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 ! It sounds weird but tastes wonderful. our poorly spoken French (we tried). Surprisingly the restaurant were not looking to re-let our table, being that there was a constant troop of potential customers with no bookings. Vous pouvez aussi prendre des escargots en boîte déjà cuits. Le menu actuel du Le Castelet restaurant. This was a fine meal but the service as the evening wore on got worse. We were pleased that we were able to sit a digest a while before dessert. I had really wanted fish, but we both ordered Pork Cheek. Friendly manager was helpful and professional. Pendant toute cette année, retrouvez ça et là au hasard de nos menus, qui changent au gré des saisons des … To start we both ordered the Gambas (large prawns). Even better, it was open on a Monday night. It was sweet and tangy and very creamy (again a bit like custard) and there was a lot of it. Had tried in the past some of the other restaurants in this part of town... Trouvez sur une carte et appelez pour réserver une table. There was a crème and chive sauce which was light and delicate. Ajoutez les petits pois, couvrir d'eau salée, portez à ébullition et cuire 10 min à découvert. Pourquoi Henry VIII ? It was sweet and tangy and very creamy (again a bit like custard) and there was a lot of it. 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-. Le Castelet est ouvert tous les jours sauf mercredi et dimanche, de 12h à 13h45 et de 19h à 21h45. Can a vegan person get a good meal at this restaurant? I recommend to book a table! Gratuit, vous pourrez y trouver : Rendez-vous sur http://www.bdboum.com/accueil. Русский . A bit expensive for what we had and this is why Im giving it a 3 star. The atmosphere was very cozy and the food was INCREDIBLE. 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. Ajouter à la … The Gambas arrived: this was a cold dish which was very welcome in the circumstances. Mélangez au mixeur. The staff are very friendly and the service was also very good. Restaurant Le Castelet à Blois : Réservez gratuitement au restaurant Le Castelet, confirmation immédiate de votre réservation avec TheFork. Family meal with five people aged 12 to 80 found the menu perfect. Faites ramollir le beurre et incorporez-y les autres ingrédients. Battre le fromage, l'huile, le cumin et le produit du hachage. Dessert! La presque totalité des plats est confectionnée sur place (quelques spécialités sont fournies en particulier par des artisans régionaux). (It's all homemade and from local sources.) France. Faire chauffer l’huile, y dorer la viande avec la coriandre et un peu de sel. Servir avec des carottes (blanches de préférence), panais et navets boule d'or. ... got to explore, n'est pas? 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". 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 château qui servit de modèle à Hergé qui fait l'objet d'une exposition est ouvert toute l'année. This was a fine meal but the service as the evening wore on got worse. Le Castelet, N°16 sur Blois restaurants: 1113 avis et 20 photos détaillées. 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. The staff was young and friendly and the food came fast. The same with drinks: water (free if you want), tea or wine (pichets, small or larger bottles). If you’re looking for excellent traditional French cuisine, mixed with a few Asian twists, then I can highly recommend Le Castelet. This was delicious with fresh apricots served slightly warmed. It was over 45 minutes after we finished our dessert before a waiter asked if we would like coffee. Despite this, there were at least two real vegetarian options in the menu. Passez 6/8 minutes dans un four préalablement chauffé à 220°. Date of visit: September 2020 This place offers you meals for 20-36 €. Accompagnez par exemple de lentilles au cumin. 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). 1/2 cuillère à café de gingembre en poudre. Placez le tout au réfrigérateur où, bien bouchée, elle se conserve une bonne semaine. This one was the best so far, being very rich, but light and not too sweet. Castelet Restaurant à Blois Restaurants : adresse, photos, retrouvez les coordonnées et informations sur le professionnel Rendez-vous au CASTELET pour apprécier les spécialités culinaires de la Loire ! There was a crème and chive sauce which was light and delicate. We ordered a bottle of wine but took some advice from one of the two sons of the owners that run the restaurant. The spirit added something special, but I have no idea what the sprit was. There were people loitering and returning to retry to see if anyone would vacate. It was amazing, so complex and full of fruit. This means of course that the information given to me about the fish of the day was wrong. Ne manquez pas "La Soupe des Chiens". Laissez cuire 5 minutes. A very rich dish. We got the escargots, poisson du jour, and some chocolate cake for dessert. 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. Français . Highly recommend!! It was amazing, so complex and full of fruit. The Gambas arrived: this was a cold dish which was very welcome in the circumstances. Atmosphere is snug but warm and loads of charm. Le Castelet. Mixez dans un robot avec la menthe et ajoutez du jus de cuisson, jusqu'à obtenir la consistance d'une soupe épaisse. 200 g d'abricots secs trempés 1 heure dans l'eau chaude, 1/2 cuillère à café de gingembre,de cannelle et de curcuma en poudre, Un salon du livre avec des signatures prestigieuses. 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. My partner couldn’t resist her third chocolate mousse since we began this trip. They also made us feel like our French isn’t so bad after all. My only regret is that we are not spending more time in Blois, because I would love to go again! The spirit added something special, but I have no idea what the sprit was. My/our kind of thing. The Menu for Le Castelet with category Traditional, Classic from Blois, 40 Rue Saint Lubin41000 BloisFrance can be viewed here or added. We really enjoyed this light and refreshing dish but there was just too much sauce. : +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. Heavenly!!! Tél. We really like dry but fruity white wine particularly from the Loire Valley and he had no hesitation in recommending Reuilly. Le plus prestigieux des châteaux de la Loire est ouvert tous les jours sauf les 1er janvier et 25 et 31 décembre. We studied the menu and this time we both ordered the fish of the day which was ‘Ling’ a white fleshed sweet-tasting fish from the Cod family. My partner couldn’t resist her third chocolate mousse since we began this trip. The mousse was also available with Banuyls (a fortified dessert wine). Remettre à ébullition puis réduire et couvrir partiellement. 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. 09 70 35 14 60. Horaires d'ouverture de Le Castelet - Blois, 40 Rue St Lubin, 41000 Blois. The fish flaked well indicating that it was fresh, and it that was cooked through. Encore un plat d'inspiration médiévale (on ne se refait pas !) 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. serve good food and try their best to help you around. Vin rouge léger (un Gamay fera l’affaire), Cumin, cannelle, gingembre, girofle, poivre et sel. This time we had booked 3 months in advance and...we were able to sit out on the terrace (on the pavement outside and in the shade). (It's all homemade and from local sources.) We really like dry but fruity white wine particularly from the Loire Valley and he had no hesitation in recommending Reuilly. This place did NOT disappoint. Oh, what to have – at least 4 really appealed. The young woman was eating fish – she advised us it was trout and it was as pink as salmon! Hands down best meal we have had in France so far. 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. Note: your question will be posted publicly on the Questions & Answers page. Get quick answers from Le Castelet staff and past visitors. We found we could look past the service issues and the misunderstanding about the fish, because the food is just so good! 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. It reminded me of Sancerre but perhaps not as heavy. Español . The sauce was really good, it was not a gravy it was definitely a sauce. The same nutmeg flavoured creamed potato as before too. 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. De passage à Blois et alentour ? 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. I am not a fan of creamed or mashed potato: it’s a texture thing for me, i.e. We got the escargots, poisson du jour, and some chocolate cake for dessert. I had really wanted fish, but we both ordered Pork Cheek. we were able to sit out on the terrace (on the pavement outside and in the shade). . 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 A very rich dish. Se connecter . Everything was prepared to perfection and we wish we had one more night in Blois so we could go back! Y ajouter la moitié de l’oignon, la cannelle en bâton, le poivre, le gingembre et la menthe, couvrir d’eau. 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. Le Castelet, Blois: See 754 unbiased reviews of Le Castelet, rated 4 of 5 on Tripadvisor and ranked #19 of 186 restaurants in Blois. The vegetable crumble for main course was very good, too. The same nutmeg flavoured creamed potato as before too. Faire revenir, dans une casserolle, échalotes et carottes. it’s a bit like eating baby-food. Nota : Accompagnez de fèves et (même si ce n'est pas médiéval) de pommes boulangères. 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. There was the fricassée of vegetables again, slightly different than the night before with more carrot. Écumez en laissant le plus possible d’épices. 40 Rue Saint Lubin, Blois, 41000. If you’re looking for excellent traditional French cuisine, mixed with a few Asian twists, then I can highly recommend Le Castelet. 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 also tasted some good French cheeses. 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. The staff was young and friendly and the food came fast. Réduire le feu, mélangez le fond dilué, le sel et le poivre et laisser cuire à semi-couvert pendant une bonne heure. Nota : la quantité de miel peut paraître importante mais les épices masquent beaucoup le goût sucré. We arrived here while we were looking for another restaurant and we had the luck to get the last spare table! Highly recommend! We found we could look past the service issues and the misunderstanding about the fish, because the food is just so good! Nota : C'est très simple et c'est délicieux, évitez évidemment les pommes sans saveur, comme la Granny ou la Golden. 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. This sorbet had an incredibly intense fruit flavour, quite sharp (a bit like eating a reduction of Ribena). Everybody loved their meal and we thought that the brûlée may have been the best one tried in Blois!...Atmosphere is snug but warm and loads of charm.More, January is probably not the best place to go North of the Equator, however... 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. 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 Baissez le feu et laissez mijoter une heure. 41000 BLOIS. went out of their way to explain the menu to us in English. Y ajouter les carottes coupées en rondelles et incorporez épices et bouquet garni. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Surprisingly the restaurant were not looking to re-let our table, being that there was a constant troop of potential customers with no bookings. La sélection de notre carte. 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. 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. Everything was prepared to perfection and we wish we had one more night in Blois so we could go back! We asked 3 times within a 15-minute period for our bill. We had to go to Blois for a conference. It was so tender that it was difficult to spear it with your fork. Despite this, there were at least two real vegetarian options in the menu. I would highly recommend this restaurant for anyone looking for an authentic french experience! Laissez reposer de 24 à 48 heures. 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. 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 Nettoyez, renettoyez le gras double sauf une absolue confiance en votre tripier. Varied choice of dishes, taking care of vegetarians. This was accompanied by a glass or Banuyls – rather like a Madeira and quite sweet (I suppose like most dessert wines). Deux jours après, tamisez le tout, puis filtrez soigneusement pour avoir une préparation limpide. Votre cuisine artisanale au grè des saisons ! There was the fricassée of vegetables again, slightly different than the night before with more carrot. To start we both ordered the Gambas (large prawns). The sauce was really good, it was not a gravy it was definitely a sauce. Adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. The Menu for Le Castelet with category Traditional, Classic from Blois, 40 Rue Saint Lubin41000 BloisFrance can be viewed here or added. This is a more substantial wine from the eastern part of the Loire made from Pinot Noir, Pinot Gris and Sauvignon Blanc grapes. Les chiens (et chats) bien élevés sont les bienvenus. Definitely local produce focused which was nice. So, to the meat: it was gorgeous, beautifully cooked, wonderfully tender and incredibly tasty. 50 cl de vin blanc sec mais pas acide (un Chenin fera l'affaire), 2 cuillères à soupe de fond de veau dilué. This means of course that the information given to me about the fish of the day was wrong. Mettez un gastéropode dans chaque alvéole d’un plat à escargots en grès, et remplissez avec le beurre. Despite these we did book to go back to dine again the following night. It was so tender that it was difficult to spear it with your fork. 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. Incorporez le tout au poulet et laissez cuire encore 1/2 heure. Au moment de servir, ajoutez la crème en quenelle et quelques tours de moulin de poivre Sarawak. Ladin, lingua ladina . Ainsi, la réception de groupes est possible sans gêner la clientèle individuelle. Le Castelet, #12 among Blois restaurants: 1201 reviews by visitors and 20 detailed photos. Faire dorer la viande dans l'huile, puis incorporez épices, sel et poivre. It sounds weird but tastes wonderful. Heavenly!!! This was accompanied by a glass or Banuyls – rather like a Madeira and quite sweet (I suppose like most dessert wines). Le restaurant élabore une cuisine exclusivement traditionnelle. 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. Dessert was chosen: The meal looked good on arrival. There were people loitering and returning to retry to see if anyone would vacate. Tripadvisor gives a Travelers’ Choice award to accommodations, attractions and restaurants that consistently earn great reviews from travelers and are ranked within the top 10% of properties on Tripadvisor. The restaurant itself is somewhat cool in its presentation and seating, however they...serve good food and try their best to help you around. Our visit to Blois was all but done and we really enjoyed the food here at Le Castelet. 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. We asked 3 times within a 15-minute period for our bill. 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. The mousse was also available with Banuyls (a fortified dessert wine). 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.