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Brut maison de cuisine is a restaurant offering dishes from Piedmont and chef's specialties on an original menu.
Adrien Delafoy trained with some of the greatest names in cuisine before returning home to Blois. For him, the word local really means something, and his menu depends as much on his desires as on the seasons and his suppliers. His menu is small but highly original, and he's not afraid to introduce some surprising dishes, like this shallot Tatin with Orléans mustard ice cream. But above all, save room for dessert, the chef's specialty. It's a sublime pleasure.
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Dommage que l'apéritif ne soit pas servi avec des amuses bouche.