TOURS – LOIRE VALLEY - FRANCE
Christophe Hay**
In Blois, face to face with the legendary castle of the French monarchy, the two-star Michelin chef showcases the best of French gastronomy with refined dishes crafted from the finest local produce and wines from the Loire Valley. Step into the realm of one of France's finest chefs!
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Two exclusive journeys designed with Chef Christophe Hay
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Fine dining tasting at his restaurant Christophe Hay
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Cooking masterclass at Fleur de Loire with the Chef himself!
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Meet a master chocolatier and the Chef’s ceramicist
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Wine and cheese tasting
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Private picnic on a Loire riverboat at sunset
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Stay in an authentic 17th Century castle and in the Royal Abbey Fontevraud
PRIVATE ESCAPES
These private journeys in the Loire Valley are flexible and can be tailored to your preferred date and customized to suit your desires. Feel free to reach out.
From €2,660 per person*
on a double room basis
Departure from Tours
From €4,300 per person*
on a double room basis
Departure from Tours
*Prices may vary when booking depending on availability
Christophe Hay modestly labels himself as a "farmer chef," embracing his heritage as the descendant of five generations of cattle farmers. He wears his rural identity with pride, nurturing a deep and intimate connection with the Loire. His most ambitious endeavor, Fleur de Loire, stands with grace on the riverbank, offering a picturesque view of Blois Cathedral. This elegant setting suits Christophe Hay to perfection, reflecting his love for the region and its gentle way of life.
In 2014, Christophe Hay made his triumphant return to his Loire homeland and unveiled his restaurant, La Maison d'à Côté in Montlivault, near Blois. His culinary prowess quickly garnered acclaim, earning him not one, but two Michelin stars. His cuisine exalts the rich terroir of Loire and Sologne, featuring locally-sourced meats, vegetables plucked straight from his own garden, and freshwater fish.
This deep connection to his "garden of France" and the Chef's entrepreneurial logic led him to a daring bet: Fleur de Loire, which opened in 2022. This monumental project turned the 17th century former hospice of Blois - 50 thousand square feet of building, into a five-star Relais & Châteaux hotel.
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With its two restaurants - the gastronomic table simply named Christophe Hay, and Amour Blanc, offering a French bistro-inspired menu and stunning views of the Loire - Fleur de Loire hotel emerges as a must-visit destination for experiencing the art-de-vivre in the Centre France region.
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Cooking has been Christophe Hay's true calling and vocation from the start. Upon graduating from the Cooking and Hospitality High College of Blois, he swiftly joined the brigade of Éric Reithler at Au Rendez-Vous des Pêcheurs. After that, the hard-working prodigy embarked on a five-year journey to Orlando, Florida, where he took the helm of Paul Bocuse’s Bistro de Paris.
His goal? Master English and develop his business acumen. His American experience turned the shy Chef into a full-fledged entrepreneur.
In 2008, he returned to France and managed the kitchen of Hotel Edouard VII in Paris, then of Bel-Ami restaurant. But the call of the Loire was irresistible.
The man and
the river
“Coming from an agricultural background myself, one of my greatest pride is that 50% of those around me hail from farming families and share an interest in our approach."
In this prestigious setting, overlooking the Loire riverbank, Christophe Hay imagined the gastronomic menu of his eponymous restaurant.
Dishes that could be found on the table of Louis XIV: jackrabbit à la royale, Chambord-style carp, duck Pithiviers; as well as their modern twist: Wagyu beef, sudachi ice-cream... Quite a success, since this culinary vision earned him two Michelin stars once again, along with the prestigious Green Star, all within a span of two years!
Despite his ambitious achievements, Christophe Hay remains grounded and deeply connected to the local community of Blois. Every Christmas, he prepares a gourmet meal for the Restos du Coeur, and in 2024, when tasked with hosting the Michelin star awards ceremony in Tours, he collaborated with the region's hotel schools to cater to the 600 guests of this legendary evening.
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“Most chefs leave the city to settle in the countryside; I chose to do the opposite.”
Every time I meet up with Christophe, he likes to take me on a walk along the Loire, the river that inspires him so deeply.
Meeting
Christophe
by Juliana Angotti, founder of Hiddenist
As we sit on the grass, our feet almost grazing the water, Christophe opens up about his upbringing, reminiscing about his father, his deep-seated passion for Wagyu beef, his cherished moments with his daughters, and the invaluable camaraderie shared with his producer friends and brigade, with whom he accomplishes remarkable feats.
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During my recent visit, he proudly guided me through Fleur de Loire, his latest project in Blois. Monumental renovations have transformed a former hospital into a Relais & Châteaux hotel complete with a spa, expansive gardens, and an exceptional vegetable patch - a well-kept playground full of colors and smells.
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The Chef is quite the globetrotter, packing his suitcases full of botanic treasures, such as lemon mandarina from Costa Rica or Corsican citrus trees. Christophe Hay works with a botanical conservatory for ancient seeds to grow no less than 50 unique varieties of asparagus! A testament to his dedication to preserving culinary heritage.
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“In his vegetable garden, the chef-farmer also expresses his attachment to his region by cultivating a wealth of fruits and vegetables from the Val de Loire terroir, preserving local varieties such as purple celery and sweet Tours melon."
His cuisine, delicate and light, naturally elevates the finest products from the Val de Loire: Sologne caviar, vegetables from his own garden, Wagyu beef from his breeding farm, fish freshly caught in the Loire, roasted eel, barbel, carp... Each bite literally melts in your mouth, while his sauces, as delicate as a caress, envelop the taste buds. Leaving his two-star table feels as light as a cloud, carrying with you the memory of a unique gastronomic experience. Designer Caroline Tissier placed an emphasis on light: the starred restaurant is flooded with light, with windows on both sides of the room, light carpeting, and backlit walls. Blue-grey and greiges combine to create a resolutely contemporary and minimalistic atmosphere. In the rooms, sobriety reigns: thick and comfy carpet, exclusive custom wallpaper on the headboard, as well as heavy curtains for a well-deserved peaceful rest. The Loire flows in Chef Christophe Hay’s veins. I wish for you to feel it in your very being after this luminous and pure experience.