Villa Bellagio Blois
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Travel Blogs from Blois
... an entire meal, and dinner isn't too much later!
One group member sensibly begs off dinner, but the rest of us soldier on - forcing ourselves to enjoy the following menu: Entree: Red mujllet fillet with crispy skin, beans with chorizo bellota sauce. Main: Saddle & Sweetbread of lamb with scallions and potatoes, anchoiade dip. Dessert: Rose macaroon with red fruits, figs and mirabelle plums, honey and thyme sorbet. Such torture! :-)
... have upgraded to deluxe rooms and junior suites. All are spectacular, and some have views of the castle, and others have views of the Loire River.
A quick run into town for purchases of scarves and chocolate, plus a needed shot of caffeine. This evening we celebrate the birthday of one of our tour members. Not likely that Tom will ever forget this celebration in this special place!
... with truffled artichokes, spinach, sauce with Touraine saffron. Dessert: Green apple & Carambar candy, King of the Pippins candied with ginger. With the dessert come a plate of bite-sized cream puffs, chocolate mounds, and a drink made with fresh strawberries.
Everyone is delighted with the chateau, and from the first moment we can tell we are going to be great friends as we "tastefully" eat and drink our way through the Loire Valley!
... the hounds are taken hunting. The hound enclosure (kennels) have very little shade and a concrete floor. We far preferred wandering through the beautiful vegetable and flower garden. We then cycled back to Blois without too many wrong turns - we figure we covered a little over 45kms. Again we chose to relax at our very comfortable little villa in the evening with our supplies from the local patisserie and fresh food from the ...
... different buildings have been placed around a central courtyard and roughly joined at the corners!!
For something different we went to a museum dedicated to magic and Harry Hudini and enjoyed a live magic show. We also sort refuge from the rain in the cathedral to find an organist practicing, this was a wonderful treat.