Hotel Spa Loire Loire Valley, Sisley Spa Fleur de Loire

Pastry Kiosk in Blois

Fleur de Loire in Blois Hotel Spa Restaurant Christophe Hay
Fleur de Loire in Blois Hotel Spa Restaurant Christophe Hay

On the ground floor of the Amour Blanc restaurant, the pastry kiosk is the sweet jewel case of the Relais & Châteaux Fleur de Loire in Blois.

At once a boutique, a tea room and a delicatessen, this gourmet den reveals the sensitive world of pastry chef Maxime Maniez.

With its delicate surroundings and creations, and refined decor in deference to the Loire, the kiosk is the epicurean meeting place for lovers of fine pastries in Blois.

An experience within an experience

Here, we invite you to indulge without concession, in all flavours and colours, according to the seasons and the treasures of the Loir-et-Chérienne countryside.

The aromatic greenhouses of the garden and their infinite palette of expressions feed the inspiration of the pastry chef Maxime Maniez.

Ripe fruit, pure chocolate, herbs and berries, memories of travel or childhood, the creations have a taste for authenticity and sharing, a sense of refinement and originality.

Opening hours

Open Tuesday to Saturday from 10am to 12:30pm and from 1:30pm to 7pm

Open on Sunday from 9am to 1pm. 

« We are extremely fortunate to work with quality products that come directly from our gardens ».
M. Maniez

Bread and pastries, tarts, desserts, biscuits and travel cakes to take away or enjoy in the tea room, delicatessen products selected by chef Christophe Hay: the pastry kiosk of the Maison Fleur de Loire in Blois adds a sweet touch to the art of living.

Kiosque à Pâtisserie à Blois · Fleur de Loire Christophe HAY - patisserie
Kiosque à Pâtisserie à Blois · Fleur de Loire Christophe HAY
Kiosque à Pâtisserie à Blois · Fleur de Loire Christophe HAY - tarte tatin

Pastry chef, Maxime Maniez

Hotel Spa Loire Loire Valley, Sisley Spa Fleur de Loire

« It is a privilege to be able to contribute to a modern and sustainable gastronomy, and to preserve the heritage by relying on the work of local producers and craftsmen ». Maxime Maniez, pastry chef.

Trained in prestigious institutions (Cyril Lignac, TWG Tea Compagny en Chine), ancient chef at the Park Hyatt in Shanghai and then executive pastry chef at Yuzu, a Yannick Alléno Group establishment in Seoul, Maxime Maniez learned his art at the bedside of the world.

His Asian influences nourish him and are naturally reflected in his creations, as well as in his rigorous approach to pastry-making.

At Fleur de Loire, Maxime Maniez delivers a classically inspired score, with an emphasis on the right taste and the local origin of the raw materials.

As passionate as chef Christophe Hay about citrus fruits and market gardening, he picks and chooses from the Fleur de Loire garden and greenhouses.

Fruits, vegetables, aromatic herbs, the nature of the Loire is an inexhaustible source of creativity that he sublimates with a light veil of sugar.