Pastry Kiosk in Blois
On the ground floor of the Amour Blanc restaurant, the Pastry Kiosk is the ultimate venue for sweet treats at the Relais & Châteaux Fleur de Loire hotel in Blois.
Combining a boutique, a tea room and a gourmet food shop, the Pastry Kiosk showcases the incredible work of the hotel’s pastry chef, Maxime Maniez.
With its sophisticated setting and gourmet creations and a sleek, understated décor, in deference to the Loire river, the Kiosk is the ideal venue for discerning fans of Pastry in Blois.
A truly multifaceted experience.
This is an invitation to enjoy the ultimate indulgence: infinite flavours and colours, inspired by the seasons and the incredible ingredients which the Loir-et-Cher region has to offer.
The garden’s aromatic greenhouses and their infinite varieties provide inspiration for the pastry chef
Ripe fruit, intense chocolate, herbs and berries join forces with memories of international travel and childhood encounters to create uniquely delicious sweet treats which are sophisticated and original.
Opening hours
Open from Wednesday to Friday from 10 a.m. to 12 p.m. and from 2 p.m. to 7 p.m. Continuous opening from 10 a.m. to 7 p.m. on Saturday and Sunday.
+33 (0)2 46 68 01 40
Menu
Serving bread and baked goods, tarts, desserts, biscuits and cakes which can be enjoyed in the tea room or taken away and gourmet food selected by the chef Christophe Hay, the Pastry Kiosk at Fleur de Loire in Blois is the ultimate destination for discerning foodies with a sweet tooth.
Maxime Maniez, pastry chef
“It’s a privilege to be able to contribute to a modern and sustainable approach to fine dining and to safeguard the local region’s heritage by working with its producers and artisans.” Maxime Maniez
Having trained at two prestigious institutions (Cyril Lignac, TWG Tea in China) and worked as a pastry chef at the Park Hyatt hotel in Shanghai and as the executive pastry chef at Yuzu, a Yannick Alléno Group restaurant in Seoul, Maxime Maniez has honed his skills around the world.
His Asian influences are a source of inspiration and are naturally reflected in his creations and his meticulous approach to pâtisserie.
At Fleur de Loire, Maxime Maniez is inspired by the classics of the genre, placing particular emphasis on creating the perfect flavour and using local ingredients.
Sharing the chef Christophe Hay’s passion for citrus fruit and market gardening, he picks and makes his selection from Fleur de Loire’s vegetable garden and greenhouses.
Fruit, vegetables, aromatic herbs: the Loire Valley’s incredible produce is an inexhaustible source of creativity which he showcases with a discreet touch of sugar.