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2 times more taste

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  2. 2 times more taste – EN

From 15 January to 31 March, every year, taste buds go wild when they discover menus that are twice as tasty in the restaurants of the Blois Chambord – Val de Loire destination.

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You’ll be able to appreciate the creativity of the chefs as you sample a large part of their menu, or even dishes specially designed for double service.

Participating restaurants pay close attention to the provenance of their produce, and some are keen to pass on a taste for good food to the younger generation, offering them a quality children’s menu, similar to that of adults where possible. Others will be delighted to open the doors of their kitchens to the younger generation, giving them a glimpse behind the scenes and perhaps sparking a few vocations!

Enjoy an original menu dedicated to tasting

2 starters

2 main courses

2 desserts

2 glasses of wine

The menus

Le Médicis Blois

Open from 28 January to 31 March 2026
Monday evenings, Tuesday evenings and Wednesday to Sunday lunchtimes

75 €

Semi-cooked duck foie gras marinated in sweet Vouvray, condiments and fruit in jelly
Scallops, Breton velouté and Thai crumble

—

Back of cod with Breton curry and “fumet” jus
Braised chuck of beef with gingerbread and patchwork vegetables

—

Pavlova with exotic fruits and Pina Colada sorbet
Valrhona grand cru chocolate with praliné

—

Touraine Sauvignon (12cl)
Touraine Gamay (12cl)

Bonus: Complimentary Kir & toast, coffee

By reservation only

>Here we cook for children 22 € (same dishes as adults)
>Ask for a tour of the kitchens for your children (subject to chef availability)

The Clipper Blois

Open 7 days a week

29 €

Duck confit with honey-rosemary sauce
Tartar of salmon cut with a knife and marinated in lemongrass, ginger, shallots, spring onions, shavings of Grana Padano cheese and seasonal leaves

—

Mediterranean-style grilled octopus with parsley, parmesan cream, marinated potatoes grenaille
Suckling pig medallion stuffed with sweetbreads and walnuts, Tartufo forest sauce, oyster mushroom fricassee, bacon chips

—

Half-brioche with French toast, whipped cream and hot chocolate
Almond tartlet with pears, caramel sauce and whipped cream

—

Cheverny White Domaine Huguet
Saumur Champigny Vieille Vigne Domaine du Fondis

Bonus: Complimentary coffee

No reservation required

>Ask for a visit to the kitchens for your children (subject to the chef’s availability)

Les Closeaux Vallières-les-Grandes

Open from 7 February to 31 March 2026
Thursday to Sunday

52 €

Open pot au feu ravioli, light consommé (Local Shortcut Route)
Endive tatin with goat’s cheese and hazelnut oil emulsion (Local Shortcut Route)

—

Pollack, potato fondant, sweet cream and Sologne caviar
Veal steak with carrots and reduced jus (Local, Circuit Court)

—

Roasted pear, pear sorbet and crisp (Local, Circuit court)
Walnuts from the Ferme du Chat Blanc, soft biscuit and caramel (Local Shortcut Route)

—

Touraine Chenonceau Blanc, Domaine des Tabourelles (Short-distance / Local)
Cheverny Rouge, Domaine Sauger (Short-distance / Local)

Bonus: complimentary house cocktail

By reservation only

>Here we cook for children 19€.
>Ask for a tour of the kitchens for your children (subject to chef availability)

Bunch of asparagus Le Controis-en-Sologne

Open from 15 January to 15 February and from 4 to 31 March
Wednesday to Sunday lunchtimes (in March, please enquire)

68 €

Thin green cabbage leaves with foie gras, corn espuma and sorghum popcorn (Ferme de la Fruitière, Authon)
Pink king” pig flan from Touraine with yellow wine and rind chips

—

Turbot “club”, millet risotto, parsley and creamy garlic
Poultry from Contres stuffed with morel mushrooms, trumpets, full-bodied gravy and fir tree foam (produced by Les Amis du Château de Luz)

—

Granny apple and Touraine log with walnuts from Ferme du Portail in Mulsans
A refined composition, carefully prepared by the Chef in front of you, according to inspiration and your selection

—

Touraine Oisly, La Plaine des cailloux, Raphaël Midoir 2024 (10 cl)
Val de Loire, Pinot Noir, Cuvée la Botte d’Asperges, Guy Allion 2024 (10cl)

Bonus: Amuse-bouche and mignardises

No reservation required

The School Inn Pontlevoy

Open from 17 January to 31 March
Tuesday to Sunday lunchtime

50 €

Home-smoked salmon, tangy cream
Pressed duck , Aronia chutney, Mixed greens

—

Farmhouse guinea fowl supreme, foie gras emulsion, duchesse of vegetables, crispy mushrooms
Freshly caught sea fish, julienne of crisp vegetables

—

Creamy cocoa, vanilla flavours
Crunchy vanilla-nougatine ice cream, salted butter caramel

—

Sauvignon from the Domaine des Roy in Pontlevoy, Organic Farming (12 cl)
Pinot noir from the Pré Baron estate in Oisly (12 cl)

Bonus: complimentary coffee and mignardises

By reservation only

>Here we cook for children: culinary menu €18

The 1519 Maslives

Open 7 days a week

57 €

Pike-perch carpaccio with Espelette peppers, black olive condiment
Smoked hind steak, foie gras shavings, fig chutney

—

Fillet of sea bass poached in Vouvray, seasonal vegetables
Roast Limousin veal, creamy morel mushrooms, winter pan-fried dish

—

Chocolate soup, banana ice cream, gingerbread crouton
Profiteroles with persimmons, lemon cream, exotic fruit sorbet

—

White wine IGP Saint Mont, Chemin des pèlerins (12cl)
Red wine AOC Graves, Domaine Grabas (12cl)

Bonus: complimentary hot drink

By reservation only

>Here we cook for children: €25 menu

La Charbonnette Veuzain-sur-Loire (Onzain)

Open from 15 January to 15 February and from 4 to 31 March
Mondays then Thursday to Sunday lunchtimes

59€

Sébastien Dassise’s egg meurette style
Seillac lentil salad, shredded Ouchamps poultry and whipped cream with Orléans mustard

—

Snaky scallops, assorted vegetables, citrus cream broth
Pink king pork belly glazed with sweet spices, risotto with Saint Maure de Touraine from la Cabinette

—

French toast with caramelised apples
Mont Blanc macaroon

—

Touraine Amboise white Frissant Thomas
Touraine Chenonceau Clos Roussely

Bonus: Complimentary coffee or tea

No reservation required

>Here we cook for children, menu at 22€.
>Ask for a tour of the kitchens for your children (subject to the chef’s availability).

Salt & Pepper Blois

Open Monday to Saturday

35 €

Salmon and leek puff pastry with beurre blanc
Duck terrine with chestnuts and jam

—

Pike-perch fillet, creamy risotto, dill sauce
Stuffed chicken ballotine, potato mousseline, reduced jus

—

Apple and almond tart, caramel, vanilla ice cream
Cabbage with salted butter caramel

—

Chinon red (12.5cl)
Sauvignon blanc (12.5cl)

Bonus: complimentary coffee

No reservation required

Stock 300 grams Blois

Open 7 days a week

35 €

Terrine of duck foie gras au naturel
Smoked salmon tartar with a bouquet of lamb’s lettuce

—

Tournedos of streaky fillet
Half supreme of guinea fowl, stuffed with herbs under the skin, salardaise potatoes

—

Profiterole with vanilla ice cream
Grandmother-style chocolate cream, poached pear

Red Chinon Domaine C. Pain (12.5cl)
Sauvignon blanc Domaine Tabourelles (12.5cl)

Bonus: free coffee

No reservation required

Le Mimosa Blois
35 €

Medallion of duck foie gras with Port wine
Scampi and pan-fried prawn soufflé with gambas sauce

—

Veal entrecôte with mushroom sauce
Pike-perch medallion with fresh herbs and mushroom risotto

—

Vanilla crème brûlée
Chocolate cream

Red Chinon Domaine C. Pain (12.5cl)
Sauvignon blanc Domaine Tabourelles (12.5cl)

Bonus: free coffee

No reservation required

La Creusille Blois

Open until 22/03
Wednesday to Sunday lunchtime

59 €

Crispy cannelloni with Philadelphia, smoked salmon and apple-lime jelly
Semi-cooked duck foie gras with Noilly Prat and brioche bread

—

Sirloin of beef, mousseline of celeriac, cardamom jus
Half fillet of duck with 5 spices, duck confit cromesquis

—

Crunchy coffee and tonka bean millefeuille
Paris-Brest with hazelnuts

—

White Cheverny – Domaine Sauger – Local (12 cl)
Valençay red – Domaine de Patagon – Local (12 cl)

Bonus: Complimentary “La Vie en Rose” house cocktail and coffee

No reservation required

>Here we cook for children €15.90

Proust's madeleine Chaumont-sur-Loire

Open from 15 January to 14 February and from 05 to 31 March 2026

Open for lunch every day except Wednesday. Evenings from Friday to Sunday.

55 €

Green lentil terrine from Ferme de la Cour in Seillac, duck foie gras and dried duck breast, tangy beetroot coulis
Scampi ravioli, served with a shellfish consommé and root vegetable minestrone

—

Pan-fried scallops, Jerusalem artichoke mousseline, roasted seeds and meat jus
Cabbage leaves garnished with lamb confit served with savory-flavoured coco beans

—

Crème brûlée with coconut and pineapple flambéed in rum.
Poached pear with spices and crispy speculoos cookie
Clementine Madeleines with chocolate cream, supremes and candied zest

—

Chinon white Chenin Domaine du Raifault, Savigny en Véronon (12cl)
Chinon red Cabernet franc Domaine du Raifault, Savigny en Véronon (12cl)

Bonus: free coffee

With or without reservation

La Trouvaille Blois

Closed on Sunday

39 €

Arancini with Auvergne blue cheese, cauliflower and chilli cream
Salmon ceviche, clementine vinaigrette, avocado mousse

—

Duck fillet, spaetzle and butternut cream
Scallops, Jerusalem artichoke and salsify

—

Candied apple, mulled wine coulis, white chocolate and cinnamon ganache
Gingerbread, clementine marmalade and chocolate sauce

—

AOC Montlouis-sur-Loire, Cuvée Les Graviers, Domaine de Mosny (6cl)
AOC Touraine, Le Poira, Domaine Guy Allion (6cl)

Bonus: complimentary coffee

With or without reservation

>Here we cook for children: adapted menu from €12
>Ask for a tour of the kitchens for your children (subject to the chef’s availability)

l'Embarcadère Blois

Open Monday to Sunday lunchtime

45€

Salmon gravlax, herb skyr
Egg meurette, (poached egg, onions, bacon, mushrooms)

—

Snacked scallops, parsnip purée, cider sauce
Pithiviers, (duck fillet, game stuffing, chestnuts, mushrooms) with truffle sauce

—

Pavlova mont blanc
(clementine, meringue, chantilly, chestnut cream)
Apple tart with vanilla ice cream

—

Domaine Daridan red Cheverny (12cl)
Domaine Daridan white Cheverny (12cl)

Bonus: complimentary coffee

White Love Blois

Open 7 days a week

85€

Pôchouse ligérienne, pike quenelle, Loire pike-perch,
tarragon, fennel
Aromatic ravioli, Pithiviers almonds, mushrooms,
herb sauce

—

Loire catfish in celerisotto, truffle, chenin sauce
Poultry, declinaison of corn and black garlic

—

Hardy buttered pear, poached with Madagascar vanilla, sobacha, Olivet pear sorbet, gourmet caramel
Fleur de Loire” chocolate, guanaja 70%, streusel crunch,
espuma grué cacao, straciatella ice cream

—

Sauvignon, ‘Lisy’ Divin Loire (12cl)
Touraine Gamay ” Maelys, Domaine Mérieau (12cl)

Domus restaurant Mont-près-Chambord

Closed on Wednesdays and Thursdays

61€

Smoked salmon, crispy vegetable rolls
with nori leaf
Fashion beef terrine with foie gras

—

Ravioles stuffed with cuttlefish, tarragon foam,
Cévennes onion purée
Duck confit with garam masala, creamy potato, mint and coriander yoghurt

—

Apple confit with Sechuan berry, vanilla ice cream
Clementine marmalade, coconut shortbread, coconut sorbet

—

Touraine Chenonceaux white, Domaine de la Renaudie 12cl
Touraine Mesland, Du Grain au Vin,
Domaine des Vaucorneilles 12cl

Bonus: free coffee

With or without reservation

>Here we cook for children: adapted menu from €20
>Ask for a tour of the kitchens for your children (subject to the chef’s availability)

The Prieuré de Boulogne Tour-en-Sologne

Closed on Sunday and Monday

85€

Onion soup. (Local product)
Sea bream carpaccio with shavings and Japanese mushroom broth (local product)

—

Suprême de volaille cuit basse température, panais rôti au miel et curry breton, mousseline de panais, fève tonka, granola salé (Local products)
Raviole du Prieuré (cream of rice, fried raviole, leek fondue and vegetable stock reduction, mango and shallot compote, white balsamic vinegar veil). (Local products)

—

Cheese platter, seasoned salad. (Local products)
Exotic Pavlova (mango, passion fruit, lemon, vanilla). (Local products)

—

OP Cheverny – L’Intemporel – Domaine Daridan in white (12cl – product from a short and local circuit)
AOC Cheverny – Gabin – Domaine Daridan red (12cl – produced locally)

Bonus: Complimentary hot beverage with mignardises

By reservation only
>Here we cook for children: menu from €16

A fabulous Weekend

These promotions will make you want to enjoy the châteaux of the Loire even more.

2nd night 50% off

3rd night free

Until 31st March.

La Madeleine de Proust
La Madeleine de Proust
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The principle

The restaurant partners in the “2 times more taste” operation are offering all their expertise in the form of tasting portions. Taken from their menu or invented for the occasion, they have to concoct a tasting menu made up of 6 dishes in perfect harmony: two starters, two main courses, two desserts and two glasses of wine.

>Find all types of restaurants.

>Menus promote short circuits and organic products.

>The children’s menus, carefully prepared, are labelled “Ici on cuisine pour les enfants” (“Here we cook for children”) and some restaurants even offer a tour of the kitchens (subject to availability).

How can you get twice the taste from your menus?

As a general rule, we advise you to reserve your table. A note will tell you if the menu is available by reservation only. A 6-course menu requires more preparation, especially if you are bringing a family.

As the operation takes place over an extended period, the menus will be changed regularly. If the menu is important to you, it’s best to ask the restaurant owner when you make your reservation. Depending on supplies, the chef will adapt his menu to serve you as well as possible.

Remember to check restaurant opening times.

The Tourist Office and its partners hope you have a wonderful time.