Restaurants
Christophe Hay - Fleur de Loire
                            26 quai Villebois-Mareuil, Blois, 41000, France
                            
                        
                        
                            
                            
                                
                                    €€€€
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                                    Modern Cuisine, Creative
                                
                                
                            
                        
                        
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Christophe Hay - Fleur de Loire
                            26 quai Villebois-Mareuil, Blois, 41000, France
                            
                        
                        
                            
                            
                                
                                    €€€€
                                    ·
                                
                                
                                    Modern Cuisine, Creative
                                
                                
                            
                        
                        
                    
                                    Two Stars: Excellent cooking
                                
                            
                    
                        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 and citrus greenhouse, 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."
            
            
                
            
            Location
                                    Monday
                                
                                
                                    
                                        closed
                                    
                                
                            
                                    Tuesday
                                
                                
                                    
                                        12:15-13:30
                                    
                                
                                    
                                        19:15-21:30
                                    
                                
                            
                                    Wednesday
                                
                                
                                    
                                        12:15-13:30
                                    
                                
                                    
                                        19:15-21:30
                                    
                                
                            
                                    Thursday
                                
                                
                                    
                                        12:15-13:30
                                    
                                
                                    
                                        19:15-21:30
                                    
                                
                            
                                    Friday
                                
                                
                                    
                                        12:15-13:30
                                    
                                
                                    
                                        19:15-21:30
                                    
                                
                            
                                    Saturday
                                
                                
                                    
                                        12:15-13:30
                                    
                                
                                    
                                        19:15-21:30
                                    
                                
                            
                                    Sunday
                                
                                
                                    
                                        closed
                                    
                                
                            
                    
                    
                        Travel
                    
                    
                    
                        
                        
                            8 minutes
                        
                    
                    
            
            Loire Valley Road Trip: 3 Days of Castles, Vineyards and MICHELIN Dining
Follow the slow bend of the Loire River on a sun-drenched drive where vineyards, fairytale châteaux and next-generation chefs redefine the art of lingering.