What a pleasant and elegantly decorated "Folie". The aristocratic hostess who speaks many languages…read morewith a very slight and charming accent led us to our table. We had delicious asparagus, tasty lamb carré. We skipped the cheese because of the large portions and melt eating the light and delicious strawberry fraisier. We shall return soon.

From the owner: Le Manoir de Contres Le restaurant du Manoir de Contres est situé aux portes de la célèbre Vallée…read morede la Loire, dans un cadre où nature verdoyante côtoie la beauté d'une bâtisse du 19ème siècle. Derrière les fourneaux, le chef s'applique à proposer tous les soirs des menus gourmands inspirés de spécialités régionales. Lorsque le temps le permet les repas se transforment en Barbecue sur la belle terrasse du parc. A déguster à titre d'exemple le "Magret de Canard au Porto, Galette de pommes de Terre à la Ciboulette, légume de saison" ou encore le "Tatin de boudin noir, crème légèrement acidulée".

Okay normally hotel restaurants are not memorable. This one was! As a starter I had the pate en…read morecroute made with chicken, goose liver, truffle and spinach. It was probably the best pate en croute I had in 20 years! I then had the risotto with Parmesan cheese and green asparagus. It was another top flavored dish. As the dessert I had a strawberry mousse sculpted in the shape of a strawberry. The ingredients are listed on the menu. It was over the top. Service was very good for France.

poor service, mediocre food, no one could eat the dessert. Not a 4 star place. We were a big group…read morestuffed at tables that were to small for the number of people.very uncomfortable.

Small family run restaurant that exceeded all expectations. We tried it for dessert one night…read morebecause we were too late for a dinner reservation. We didn't make that mistake the next day and reserved early. The menu is limited in scope but not in quality. Casual cooking with a gourmet flair. Three in our party ordered the hamburger with chèvre, honey and bacon. Meat from the butcher across the street, local cheese and honey made for a fresh and tasty burger unlike what you typically see in the USA. The fourth person ordered the gazpacho and green salad and raved about those dishes as well. The desserts are all terrific. Over the course of two nights we had the apple crumble(deemed the best dessert on our trip), a lemon tart, crepe brûlée and several different flavors of ice cream. Overall, a great choice.

From the owner: Petite restauration comme à la maison, à base de produits locaux, frais et en grande partie bio. A…read moreproximité du zoo de Beauval.

Fabulous! I believe the menu changes all the time so recommendations may not matter but the salmon…read morestarter was divine, the duck and tuna entrees perfection, and the popcorn ice cream heavenly (the gazpacho starter and pork with morel sauce were exquisite as well). Best of all, we sat outside at a shady table that was cool and comfortable despite the heat wave. Truly fine dining. Merci!

What a gem of an establishment! As Americans, the twin owners were extremely friendly, funny,…read morehelpful, and gave fantastic recommendations for wine and food. We had no complaints about any of the courses. The prix fixe was great value, and the ambiance of the restaurant is small and special. I would recommend this restaurant to anyone visiting Blois, and I highly recommend the croq chou, one of the top, if not the best dessert I have ever tasted! 10/10.

This was BY FAR our absolute favorite meal in Amboise and perhaps even our entire trip to France…read more They have a 3-course and 5-course prix-fixe menu option; we selected the 3-course and were very satisfied by our choice. The menu was a mystery. We only needed to indicate if we wanted meat or fish for the main course. Note that each of the courses (even the meat and fish courses) are totally different between the 3 and 5-course menus so the 5-course menu had different fish and meat dishes (as well as the other courses) than what we were to receive. We began with tomato biscuits with cremeaux of zucchini, coriander, and lemon. They were delightful! Next, we received another amuse bouche, which was broccoli mousse with peach and celery (sounds a bit odd but it was delicious!). Our official first course of the three came next. This was maybe my favorite course--white beans with red pepper gelee, chorizo sauce, sweet pepper sauce, fried chorizo, and pickled mustard seeds. I was really impressed by the variety of flavors and textures and everything just went so well together. I love beans and this was such a gorgeous way to elevate them. This fish course for our menu was a Merlu fillet (a type of European hake) with different textures of tomato, served with basil sabayon. This was another home run. I loved the fish. It was cooked perfectly, and the tomato and basil flavors were subtle yet perfectly complemented the fish. Keep in mind our meal was in August 2025 so these ingredients were in season at the time. For dessert we had two different desserts between the two of us: lemon tart and "the prince with fig tree." Both were really beautifully presented and delicious. Service was also excellent. Every single member of staff who came to our table, from the server to all the food runners, asked us if we prefer English or French and then spoke to us in that language to explain the dishes. I really appreciated this and noticed they asked the same question to every single table. That to me really highlighted that they were intentional and placed importance on ensuring each customer had the best experience they could and fully understood what they were eating. I would absolutely recommend Les Arpents to anyone visiting Amboise, and I hope I have the opportunity to visit again someday. It was a really highlight of this trip.

Oh wow 5 course pre fix meal. Took 2 1/2 hours and of course two bottles of wine for our table of…read more6. The place is quite cute and not loud. We had ling cod, duck, excellent bread, cheese, desserts. One of the owners served us and told us he owns along with the chef. We all enjoyed the experience of not knowing what you would have.