Christophe Hay's good addresses

After closing his Maison d'à Côté in Montlivault, Christophe Hay took up residence in Blois in 2022. In this new setting, named Fleur de Loire (4 toques), with its elegant, uncluttered and above all soothing style, the chef cooks freshwater fish and vegetables from his kitchen garden to delight his guests' taste buds. Christophe Hay also sources his menu from local producers and artisans, and shares with us five of his favorite addresses.

Wine from Cave SD, Blois

Sébastien Durance has been Christophe Hay 's sommelier for many years. In the summer of 2023, he set out on his own to open the Cave SD and become "the little sommelier on the block", in Amboise. An address to remember for good advice delivered by a passionate and fine connoisseur, who adapts to all budgets.

► Where? Cave SD, 11 allée du Sergent Turpin, 37400 Amboise

Martin Pouret's vinegars and mustards, Orléans

Christophe Hay is a big fan of the vinegars and mustards made by Martin Pouret, a master vinegar maker since 1797. Many chefs, such as Pierre Gagnaire and Chloé Charles, work with these products, which are also available to the general public, in Orléans or on their website.

• Where to buy? Martin Pouret, 11 rue Jeanne d'Arc, 45000 Orléans
• www.martin-pouret.com

Sylvain Arnoult's Loire fish terrines, at Muides-sur-Loire

Sylvain Arnoult is a professional fisherman who has worked hand-in-hand with Christophe Hay for many years. His specialty? Loire fish, of course, which supplies the restaurant's menu. But the fisherman also processes these products to make fish soups and terrines, which the chef particularly recommends.

► Where? Arnoult Pêcheur de Loire, 6 rue des Boulats, 41500 Muides-sur-Loire

Maison Clément delicatessen, Tours

Maison Clément in Tours is a family affair. François-Xavier and Julien Clément joined the Ballan-Miré foie gras operation in opening a boutique in Tours. Here you'll find semi-cooked foie gras, preserves, terrines, sausages and prepared dishes from the farm, as well as vinegars, oils, spreads and condiments.

• Where to buy? La Maison Clément, Les Halles, Place Gaston Paillhou, 37000 Tours, France
• www.facebook.com/lamaisonclement.fr

Goat's cheeses from Ferme de Bréviande, Romilly

Sylvie and Jean-Christophe Durepaire specialize in goat breeding, where the goats are fed with forage and cereals produced on the farm. The duo then go on to make a raw-milk cheese that Christophe Hay, a native of the region, is particularly fond of.

• Where to find us? Ferme de Bréviande, 64 Bréviande, 41270 Romilly
• www.fermedebreviande.fr