Christophe Hay - Fleur de Loire

Chef Christophe Hay is now installed in this new location, a converted 17C hospice right on the banks of the Loire. The centuries-old stone building looks out over the river, from which the chef draws all his inspiration. His interior designer, Caroline Tissier, was again on board to transpose his vision on the second floor of this fine hotel, which also includes a brasserie, a patisserie and a spa. In a modern space replete with premium materials, the chef can once again serve his creative fine dining repertoire and classic dishes, which are remarkable not only in their lightness, but also flavour and texture. He always takes pride in highlighting the best ingredients from the Loire Valley, fish (exclusively) from the Loire, caught by fisherman Sylvain Arnoult, vegetables from his own kitchen garden (which has also grown) as well as from local market gardeners, meat from his Wagyu farm; Ossetra caviar from Sologne; grilled eel; barbel; carp "à la Chambord"... A successful relocation!