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Christophe Hay - Fleur de Loire
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Chef Christophe Hay is now installed in a grandiose 17C hospice on the banks of the Loire. The centuries-old stone edifice overlooks the river, from which the chef draws all his inspiration. Caroline Tissier, interior designer, was entrusted with recreating his universe in this splendid hotel, that also boasts a brasserie, a pastry shop and a spa. In a modern room decked in premium materials, the chef rolls out his creative fine dining skills and iconic dishes, which are remarkable not only for their lightness, but also flavour and texture. He is determined to highlight the best ingredients from the Loire Valley, fish (exclusively) from the Loire, caught by his “appointed” fisherman, veg from his own kitchen garden as well as from local market gardeners, meat from his Wagyu farm, Ossetra caviar from Sologne…
"Respect for the environment, but also for our guests and staff, is at the heart of our approach. Fishing with the greatest respect for the species of the Loire, growing our own permaculture vegetables or managing the restaurant's waste and energy – this is work across the board that takes its places as part of the development of a local economy, and we strive to carry it out on a daily basis."
