Clément RÉAUTÉ
Pastry Chef : Christophe Hay - Fleur de Loire Clément Réauté, the 2025 French Dessert Champion, creates the desserts at Christophe Hay’s gourmet restaurant, Fleur de Loire (4 toques), in Blois, where he began as an intern.
Presentation
For him, it all began with weekend desserts. Raised in a family where cooking was a big part of life, Clément Réauté developed a passion for sweets at a very young age, driven by a desire to bring joy to his loved ones. Trained at Ferrandi on the Bordeaux campus, he went on to work at Stéphane Carrade’s Skiff Club in Pyla-sur-Mer, then at Le Castellet during Christophe Bacquié’s tenure.
From Intern to Pastry Chef Under Christophe Hay
He then joined Christophe Hay’s team, drawn to a style of cooking that was “home-style yet gourmet and sustainable.” Starting as an intern at La Maison d’à Côté in Montlivault, he worked his way up to the position of pastry chef at the Fleur de Loire gourmet restaurant (4 toques) in Blois. On April 3, 2025, in Rennes, he won the title of French Dessert Champion.
The Loire Valley in Dessert Form
His dishes feature ingredients from the region and the restaurant’s own garden, such as the Château de Talcy apple with parsley and candied fennel, or the Hardy butter pear poached in elderflower, served with a sage cream. These are light, meticulously crafted desserts that complement the chef’s cuisine without ever contradicting it.
