Le Parvis — Restaurant in Loches

It is a French stake house. You have to remember the following when you go to a French restaurant though:

In a French restaurant, the terms for steak doneness differ somewhat from English-speaking countries and the meat is generally served rarer. Here’s how to distinguish between rare, medium rare, and medium in French cooking: • Bleu (Very Rare/Blue): Just seared quickly, the inside is almost raw and very red with a cold center. This is very uncommon outside of French traditional preferences. • Saignant (Rare): Literally means “bloody,” this steak is cooked slightly longer than bleu but still very red, about 50°-55°C (122°-131°F) core temperature. The interior is mostly red with a thin crust. • À Point (Medium Rare): Translates to “just right” or “on point.” This steak has a slightly pink interior but is mostly cooked through with a core temperature around 55°-60°C (131°-140°F). It is closer to what Americans might call rare to medium rare but not fully medium. • Medium: The French do not commonly use a direct equivalent of medium as in Anglo-Saxon countries. When requested, it is often described as “entre à point et bien cuit” (“between medium rare and well done”), which results in a steak closer to American medium rare or medium. • Bien Cuit (Well Done): Fully cooked through, no pink, grayish interior, and firm...

We were ultra lucky to find a table free and the welcoming was really nice. It is really clear that they focus on the origin of the products and their freshness and thats is well reflected in the list of producteurs and in the menu. The meat was a dream... Living in Paris is hard to find resteurants that use proper BBQ and wood to cook, so I fell in love with the smooking and my flank steak, commonly hard to cook, was melting in my mouth. The Coq au vin pot was really good and we finished the bread to clean out all the sauce.

The entrée was nice. The salmon was top quality and the foi gras was a butter. 🔝 The dessert was really complementing everything.

Regarding the wine, the sanglier rouge (pinot noir) was perfect to wash out the mouth.

All to this, offering good prices and 2 menu of 21 euro (plat+ dessert/entrée) or 26 euro (entrée, plat, dessert). 100% book it.

PS. Good music choice guys. We were almost dancing...

We had one of our very best French meals here in Amboise. Tucked down a little side street, I didn't have this on my radar, but I'm so glad my husband found it. I had the most divine homemade coq au vin (chicken in red wine sauce with carrots, potatoes and mushrooms). My husband and daughter both had great flank steak and frites (fries) and loved that dish, too. For starters, we had the shrimp, salmon ceviche and fois gras and all were so delicious. And the desserts - wow! The chocolate mousse is plenty for 3 people, but we all got our own desserts (oh my!). I got the little mini sampler and fell in love with their tiramisu and cream brulee, too. Such a delightful meal from start to finish and with truly great prices (just under 33 euro for prix fixe 3-course menu). Do not...