Christophe HAY

Chef : 3 restaurants

Presentation

Born in Vendôme, just a few kilometers from the restaurant where we named him Cook of the Year in our 2021 guide, Christophe Hay came from a modest background (his father was a butcher, his mother a market gardener).His father was a butcher, his mother a market gardener), he learned a lot during the six years he spent with the Bocuse group, notably in the United States, then in some of the finest Parisian establishments. But above all, he has matured his project, refined his thinking, his vision of cuisine which, it was obvious to him, should be that of a man committed to animal and plant biodiversity.

When Christophe Hay arrived in Montlivault in 2014, there was only one professional Loire fisherman. and can afford (there are no sea fish on the menu at his Maison d'à Côté) to work on pike, carp or zander, but also mullet or gudgeon.

Christophe Hay's cuisine has the virtues of dignity and commitment. It is as transparent as arcanson, aiming for the purity of the diamond, supportive and sustainable, always opting for true taste rather than strong taste, showcasing fishing, market gardening and the chef's humble inspiration in vibrantly sincere tableaux.

2022 will see the culmination of a lifelong project with the opening of Fleur de Loire, in Blois, where Christophe will relocate his two restaurants, inaugurate a 5-star hotel with a spa and a patisserie.