schiller-wine: With a Large Cheese Cart and Soufflé Flambé au Cognac: 5-course Menu Inspiration - Leisurely Sunday Lunch at Restaurant La Croix Blanche on the Banks of the Loire between Amboise and Blois, with Owner/ Chef Jean-François Beauduin (Bib Gourmand Michelin)

The Loire Tour 2025 by ombiasy WineTours took place from Sunday, October 5 to Thursday, October 16, 2025. The tour started in Nantes and ended in Sancerre, with a bus transfer and lunch in Paris. There were 9 of us including Annette and myself.

It was Sunday and on Sunday Annette always plans for a leisurely Sunday lunch on her tours, the way the French do.

At Restaurant La Croix Blanche, we could all enjoy the old French traditon of a well-stocked cheese cart. Instead of bringing us a plate of pre-selected cheeses, a cart full of cheese was wheeled to our table, the cheeses explained, and we had the ability to choose whichever we liked. Some of us (including me) finished the lunch with a Soufflé Flambé au Cognac.

Restaurant La Croix Blanche has a Bib Gourmand Michelin.

Owner/ Chef Jean-François Beauduin greeted us and his wife Laetitia Beauduin led the service team.

Loire 2025 by ombiasy WineTours led by Annette Schiller

Annette Schiller in her announcement: What comes to your mind when you hear ‘Loire Valley’? Of course images of glorious Châteaux pop up in your mind. Yes that is true and we will visit some iconic château and dig deep into France’s history. However, during this wine tour we also discover a magnificent, but often overlooked French wine region and one of the most exciting best kept secrets of excellent, high quality wines at very reasonable prices. The Loire Valley wine region is a vast area and consists of several distinct wine regions, each with its own characteristic grapes, appellations, and wine style. We take you on a journey from the Atlantic Ocean to the Auvergne mountains to explore this unique region. We learn to appreciate “Sancerre”, "Pouilly-Fumé", “Vouvray", “Chinon”, as well as many other not so familiar appellations.

MICHELIN Guide’s Point Of View

In this former coaching inn on the banks of the Loire, you can enjoy the modern cuisine of chef Jean-François Beauduin, who learned the ropes in starred establishments. His tempting menu abounds in seasonal, local produce and stars a wonderful culinary lineup of dishes such as roast pollock, carrot greens and confit ginger. It would be a crime not to sample the soufflé flambéed in cognac with vanilla ice cream on the side. The menu also features a number of more traditional local dishes, like a “beuchelle tourangelle” (creamed kidneys and sweetbreads). Gracious service by the chef's wife, in a pleasantly rustic setting and special mention for the tree-lined shaded terrace.

Gilles Pudlowsky

Il est le nouveau classique du Val de Loire. Jean-Francois Beauduin, natif de Cognac, qu’on découvrit jadis en adjoint de Rémy Giraud à Onzain aux domaine des Hauts de Loire. Ce jeune (31 ans) ancien de chez Bernard Loiseau à Saulieu, Arnaud Lallement à Tinqueux et Jerome Nutile à Nîmes au Mas de Boudan, s’est installé dans une ancienne des bords de Loire où il pratique la tradition ligérienne avec art.

Tout ce qu’il réalise possède le ton de l’évidence : filet de caille poché, avec la cuisse en pâte chaud au foie gras, son condiment de raisin et jus de verjus, Saint Jacques poêlées aux légumes racines (cerfeuil, topinambours), sa sauce mousseuse au vin jaune, lièvre à la royale en deux façons : à la manière Escoffier présenté traditionnellement avec foie gras, sauce au sang et aux abats, mais aussi celle du sénateur Couteaux en filaments vinaigré façon Parmentier en crème de pommes de terre.

On y ajoute un impeccable soufflé flambé au cognac Baché-Gabrielsen – bon sang charentais ne saurait mentir -, avec sa crème glacée à la vanille. Les vins au verre suivent le fil de la Loire en des chemins parfois imprévus, comme ce blanc Lucile au domaine des Vaucornelles à Onzain ou ce rouge issue de syrah, eh oui, en terre de cabernet franc, signée Philippe Pain au domaine de la Commanderie à Panzoult.

Le lieu a du charme, avec ses tables bien mises, sa charpente en bois apparente et les menus sont fort bien équilibrés et très raisonnables, comme le premier à 33 € qui vaut çà Jean-François son « bib » chez Michelin. Nul doute que ses aspirations aillent au-delà…

Arriving

Welcome

Wine List

Aperitif

Amuse-bouche

Viande/ Poisson

Cheese Cart

Instead of bringing us a plate of pre-selected cheeses, a cart full of cheese was wheeled to our table, the cheeses explained, and we had the ability to choose whichever we liked.