We’re all familiar with the galette bretonne and the salade niçoise, but which dish should Blois be associated with? The “Which dish for Blois?” competition selected two symbolic recipes, one savoury and one sweet, from among professionals and amateurs.
Every year, 120,000 people pass through the doors of the Blois-Chambord Tourist Office. They often start by asking about the town’s restaurants, before asking about its culinary specialties. While the team at the office has no problem answering the first question, given Blois’ many fine establishments, it has until now been at a loss when it comes to the second.
Aside from confectioneries such as Malices du Loup and Pavés de Blois, which were set up a few years ago by professionals, the town had no particular specialty. The reason is historical. “Popular dishes only appeared in the 19th century, at the time of industrialization, when regions sought to assert their identity,” explains Thierry Hervé, in charge of public relations for the town of Blois. Since Blois was clearly identified by its royal past and historic monuments, there was no need to come up with a typical dish. “
But times have changed. A tourist, cultural and, in particular, gastronomic city like Blois had to have its own speciality.


A town like Blois had to have its own speciality. If it didn’t exist, it had to be invented.