Chef Christophe Hay, storyteller of original flavours
Along the water, with feet in the ground
Since his childhood in the Sologne and Beauce regions, Christophe Hay has developed an unwavering love for the heritage of the Loire.
A two-starred chef at the Maison d'à Côté in Montlivault, a starred chef at the Table d'à Côté in Orléans and named cook of the year 2021 by Gault et Millau, Christophe Hay's path is that of an inspiring guide, shaped by rigour and work.
Carried along by the extraordinary strength of the collective, passionate and enthusiastic, he brings together people and energies to defend good, responsible and local food.
Christophe Hay is the author of a cuisine with a strong identity, and he has the self-denial of his convictions.
With the ambitious Fleur de Loire project, the chef gives an additional echo to his "terroirist" values.
As the leader of a committed and respectful gastronomy, a balancing act of flavours, he signs a cuisine of true tastes, pure and audacious, racy and creative.
The Table du Chef, Blois
Enjoy a unique moment and discover the cuisine of Christophe Hay at the Table du Chef.