The fact that it’s the first round of the regional elections today can’t possibly be an explanation.
Be ready to pay well for an unforgettable experience. Favourite. Great food. The food was delicious and very affordable. We arrive at the restaurant a bit early – 12.15 (it’s a little less than an hour from Blois) – and there is not a soul in sight. In this property, chef Joachim Wissler takes his guests on a high-end culinary journey.
But the wine, the wine. First, Bavarian trout with vegetables and as a second, sea bream and fresh Gillardeau oysters with green tomato salsa and almonds.
The large radiator is on though so I assume it will get warmer as time goes by.
Three stars well deserved. Having a group of a local carnival guards in their red and white costumes train their dance moves outside the window infront of the beautiful palace added to the fun. 65,000+ Worldwide Listings. Saturday and Sunday Kitchen reception from noon - 1:30pm The Restaurant Vendôme closes at 3:00pm Afterwards we recommend a visit in the Lobby Bar.
I have friends celebrating their 40th wedding anniversaries but not everyone is lucky enough to meet the right person the first time round. Of course we will never come back again to this restaurant and by no means would recommend. The only possible restaurant near Chateaudun (we’re looking for a little gastronomy here, which excludes pizzerias, crêperies and coussousseries) is closed on Sundays and Mondays. Authentic. As it was a rainy/stormy evening,I found it to be very hot, but the waitress immediately responded by opening a door to let in fresh air. The terrace overlooks the Loir and is a lovely place to eat.
Not what we expected from 3 star restaurant. Great food.
I’ve been reading on English castles, so the terminology’s quite fresh. Lavardin immediately strikes us as being a pretty little town, especially with the ruined castle on the hill, 45 metres above the Loir River (not to be confused with its second cousin, the Loire). There is no music playing; you just hear some polite buzz coming from the guests in the room. The dinner was well paced, with just the right time between each course, and portions to make you leave the restaurant pleasantly filled, so that you can still enjoy the food, but are not too full. All rights reserved.
And also the thing that giving the bill the waiter says that the service is not included. Bottom line. That is what we call a good entrance.
Before going to the meat head dishes, we can enjoy two dishes of fish.
dinner (and 1 glass costs from 20 to 23€!!!). stream , we had a lovely diner evening, We had booked for 7.30 and arrived as the restaurant opened. Had an interesting conversation with Mme Charcellay re bird flu and the new animal welfare legislation. Everything we had lived up to our expectations and the reputation of the place. Very good starter, main course and desert with local white vendomois , close to water Another 5 minutes (probably more) passed and I then complained to the senior waitress. This is the version of our website addressed to speakers of English in the United States.
Eine kulinarische Geschichte in 8 Gängen. Sein außergewöhnlicher Kochstil zeichnet ihn als einen der besten Köche des Landes aus. We made a considerable detour coming especially for this occasion from Berlin. A wine that dóes get changed completely because of the dish, is the organic Müller Thurgau wine of Stefan Vetter from 2017 we receive after the first course.
Other towns close by are Blois, Tours and Le Mans. The restaurant is located in the old water mill in the pedestrian main street. For several centuries, the blanc de Pineau grape produced on both sides of the Loire, in Montlouis and Vouvray, was called “vin de Vouvray”. The terrace overlooks the Loir and is a lovely place to eat. Again, the wines (coming from Duncan Savage from South-Africa) are a perfect partner for the dishes.
The hall is modern and stylish. No problem if you are celiac all dish will serve with few modify. lunch menu and we were pleasantly pampered throughout the 5-hour dining experience. The fish was served whole (as it should) rather than filleted, with vegetables.
Wonderful and thank you for making my parents happy.More, This is the version of our website addressed to speakers of English in the United States. The presentation in the egg shaped bowl is fantastic as well. He then describes the different dishes with some difficulty as his French is a little basic.
Add 150 or more for Wine pairing. My family all enjoyed the 26 euro menu which was fabulous value for money and the food was outstanding, enjoyed by our party of 3. The location is also an experience as the restaurant is literally on the Loir with an old « moulin a eau » The first time I visited this restaurant three years ago, in October 2019 I come back and my opinion is who this restaurant is amazing. The chef is a master...everything beautifully prepared, Good place to stop over near the Loir river. The careful consideration of the food and wines gets characterized by the extensive explanation of all beautiful things that arrive on the table. Our third course also is a truly delicate one: blue lobster, melon, gelatinized gazpacho and lobster tartare. Wonderful and thank you for making my parents happy. I recommend the 10 course menu, For work I go around Europe often so I visit many starry restaurant.
Hochgenuss und künstlerische Interpretation mit jedem Gang. It turns out that Trôo is derived from the pronunciation of trou (hole) by English occupants during the reign of the Plantagenets in the 12th century. Dishes are complex, but not overdone, and with every single ingredient adding to the taste and not just for decoration.
To accompany our first glass of vouvray, we are given a little slice of the chef’s own foie gras on a small piece of toast, followed by some little vertical spring rolls that we don’t manage to identify.
Jean Michel says there are three. Big mistake! My parents are retired diplomats and they very much enjoyed a little reminder of the high life that used to be a daily experience for them in the past.
Everything we had lived up to our expectations and the reputation of the place.
A contract with deposit is required for 10 or more people.
Since 2000, Joachim Wissler has been in charge of the kitchen in this noble hotel restaurant. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location.
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