Summer Menu challenge 2025

About the Restaurant

Where Loire Valley’s Land and Legacy Meet on the Plate

At the edge of the historic town of Blois, nestled along the banks of the Loire River, stands Fleur de Loire—a refined, eco-conscious haven envisioned by Chef Christophe Hay. Housed in a former 17th-century hospice, the site has been reimagined into a five-star gastronomic destination, encompassing a boutique hotel, a Sisley spa, a bistronomic brasserie, a pastry shop, and the flagship Michelin-starred restaurant where Hay’s culinary philosophy finds its fullest expression.

Every detail at Fleur de Loire reflects Hay’s commitment to sustainability, local identity, and deep respect for the land. His kitchen is fueled by ingredients sourced from his own garden, Wagyu cattle farm, greenhouse, and even his personal truffle patch. It’s a place where heritage meets innovation—and where guests are invited to experience the Loire through Hay’s thoughtful, seasonal lens.

About the Chef: Christophe Hay

Farmer. Chef. Custodian of French Terroir.

Chef Christophe Hay is one of France’s most celebrated contemporary chefs—a two-Michelin-starred visionary whose cuisine bridges tradition and transformation. Born in the Centre-Val de Loire region, his work is a tribute to the lands and rivers of his childhood.

Before returning to his roots, Hay trained under culinary icons such as Paul Bocuse, and his experiences across top French kitchens shaped a chef fluent in both technique and emotion. But it was his return to Blois that solidified his path. He became not only a chef, but a farmer, gardener, and steward of the ecosystem he cooks from.

In 2022, Hay opened Fleur de Loire, bringing together his beliefs in hospitality, sustainability, and the power of place. His cuisine is deeply personal—shaped by childhood memories, intimate producer relationships, and an unshakable reverence for seasonality.

“On each plate, I want to tell the story of my region—the Loire, its biodiversity, its producers. My role is to bring them forward with sincerity and balance.”
– Christophe Hay

Chef’s Summer Menu Inspiration

A Seasonal Tribute to Heritage, Family, and the Loire Valley

For the All4Chefs Summer Menu Challenge 2025, Chef Hay presents a 7-course tasting menu that’s both introspective and expressive—rooted in memory and crafted from the land he knows best.

The journey begins with a local delicacy: Sologne caviar paired with garden carrot royale and lemongrass, representing a dialogue between land and river. A stuffed zucchini flower follows—an homage to childhood, simple summer pleasures, and the purity of product.

A standout dish is the “À la Chambord” carp, reimagined from a historical recipe created at the Château de Chambord. Finished with crayfish, truffle, and Cheverny wine sauce, it is Hay’s ode to French tradition and Sunday family gatherings.

The Wagyu beef course, sourced from his own farm, is served with French beans and garden ginger, honouring his father’s legacy as a butcher. The meal concludes with two deeply regional desserts: a forest-inspired Strawberry and Pine Cone creation, and Julie’s Redcurrant Soufflé, filled with berry notes and childhood nostalgia.

Featured Artisans & Creators

• Ceramics by Valérie Radix (@valerieradix)
  Handmade porcelain from Atelier Vitalis — organic, tactile, and shaped to honor the rhythm of nature.

• Silverware by Christofle (@christofle)
  French silversmithing heritage, bringing timeless elegance and precision to each course.

• Glassware & Serving Tools by Geoffrey Martin (@geoffrey_martin_lartelier_)
  Sculptural forms and functional artistry from L’Artelier — crafted to elevate the dining experience through light, line, and material.