The next evening, we were happy to have planned an outing to see the Son-et-lumiere show at Chateau de Blois, so we chose a wonderful spot in Blois to dine right on the quai facing the chateau and old town! AMOUR BLANC is the second restaurant of Michelin-starred chef Christophe Hay, whose main restaurant was just next door. He had placed Chef Alexi Venuat in charge here and the team is virtually flawless. We sat down and explained we really wanted to enjoy dinner but had only 2-1/2 hours as we had to leave for the show at 945pm. NO PROBLEM!
Will ordered his requisite glass of Anjou La Fuye rose from Domaines des Myositits which was not cold enough, so they promptly took it off for quick chill. I started with the Touraine-Azay-le-Rideau "Josette" from Domaine de Cocagne which had super mineral taste of the local region. Our red for the rest was a bottle of Domaine Saumur 2023 Guibertau an intense black cherry flavored Cabernet Franc that was simply magnificent.
Amuses arrived in the form of a corn mousse with a crunchy top and corn shoots that was divine, a less exciting shrimp and cumin and a delicious wild boar rillettes with jam.
The gorgeous second floor setting with floor to ceiling windows overlooking the Loire and the chateau is spotless and very white with outdoor seating as well. Marble tables with little mats at each place and Riedel crystal made it fell quite classy like a Michelin star spot, but without the same prices. The service was excellent with panache and flair.
We both started with Tomates de Collection en Declination, Verveine, Cassis which were heirloom tomatoes in a magnificent vinaigrette with "confit" style breadcrumbs and a black current sorbet and currants that was to die for. The bread came with shiso butter as well as rapeseed oil.
After a nice break they brought my Pigonneau de Racan, cerises bigarreaux, fenouil, sauce infusee aux baie de geneievre which was a true work of art (FB photo) that I did not want to touch. The local pigeon from up the river was cut into several breast pieces and legs and set up in a geometric pattern on the plate with sauteed baby fennel (that was so mild I loved it), a fennel confit (that was too strong for me), local cherries and a juniper berry sauce; a small fried ball of pigeon confit sat in the corner. Every bite was winning.
Will's Bar de Ligne, Celerissotto, truffe d'ete was a gorgeous sea bass filet with a celery risotto that Will said was so rich it overpowered the fish, but was delish nonetheless.
We could not resist dessert, and I had the Prune et Mirabelle, Shiso Brioche toastee, creme legere which was a plum and prune delight. Will went for the Framboises du Mont-pres-Chambord with Hazelnut Biscuit and Tonka Bean cream and Raspberry Sorbet which was also a huge winner.
We left for our show very full, but knowing if we ever get back to Blois, we have to try Chef Hay's number one spot!
