Christophe Hay - Fleur de Loire

Located on the first floor of the main building conceived by Gaston d’Orléans, Restaurant Christophe Hay offers a modern gastronomic concept rooted in the Loire Valley. The chef composes a menu from the cycle of the "Nature ligérienne," privileging seasonality and close ties to local terroir while promoting a "chain of values" from field to plate. The house frames dishes as an emotional evocation of regional tastes and translates the pulses of nature into the plate; it offers La Table du Chef and holds two Michelin stars, four Gault & Millau toques, Les Grandes Tables du Monde membership and Ecotable labelling. The dining room features an open kitchen at the centre of the salle, presenting an expressive stage where cuisine and local nature intersect. The cuisine is modern, creative and seasonally driven, built around Loire Valley cycles and focused on terroir-led ingredients; preparations aim to amplify original tastes and emotional character. Christophe Hay is the chef. Specialties include Gélines de Touraine; Val de Loire truffles; Wagyu beef with kai-lan; pike (brochet) preparations; Cheverny wines; vegetables and aromatics from the hotel’s permaculture kitchen garden; and Gland de chêne (oak-acorn dessert).