Following in the footsteps of Charles Barrier and Jean Bardet, there’s a new star chef in the Loire, Christophe Hay. His luxury hotel in Blois with its spa, bistro, patisserie, and restaurant is one of 2022’s most significant openings. Hay is completely in tune with the times, using regional suppliers, breeding his own Wagyu, and serving food that is contemporary but deeply rooted in the region and classical French cooking. Dishes include the three-bird pie Belle Aurore aux trois plumes with lavender sabayon, poached Sologne pike-perch with agastache and corn, and carp in Chambord with black summer truffles and crayfish. He’s only been on our radar for a decade, but Christophe Hay is bound for great things.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
