Loïs BÉE
Chef : 1 restaurant Loïs Bée, chef at La Table d'à Côté in Ardon, near Orléans, embodies the new generation trained by Christophe Hay, combining respect for the terroir, precision and creativity.
Another successful handover took place in Ardon, near Orléans, where Christophe Hay handed over the reins of La Table d'à Côté to young Loïs Bée. A native of La Ferté-Saint-Aubin, at the gateway to the Sologne region, where he grew up, Loïs Bée is no stranger to this restaurant. at the age of 18, he left the region for Burgundy, where his first experience was with Jean-Michel Lorain at La Côte Saint-Jacques. Others followed, up to Villa Lalique, with Jérôme Schilling, where he met Chloé Matter. The adventure began for the young couple, who spent winter seasons with Emmanuel Renaut in Megève, and summer seasons in Auvergne, with Serge Vieira in Chaudes-Aigues.
A journey guided by encounters
Meeting Christophe Hay was a stroke of luck. " I knew Baptiste, Christophe Hay's sous-chef, and Chloé and I were planning to move on, to find a stable business to build our future. In the meantime, I won the Créations et Saveurs culinary competition. A few months later, Christophe Hay, who was on the jury, called me with an offer. "
Christophe Hay is as great a professional as he is a man of his heart and his word. And that's undoubtedly why he rarely makes a mistake in his choice of collaboration. When he launched La Table d'à Côté, in 2018, on the outskirts of Orléans, he chose Aurélien Largeau, who would become Grand de Demain in his new venture at the Hôtel du Palais, in Biarritz. Marie Gricourt will follow for two years. Meanwhile, Christophe Hay, Chef of the Year 2021, has become a key player in the Loire Valley. He completed his magnificent project in Blois with his Fleur de Loire ensemble and relaunched La Table d'à Côté, welcoming a new team: Loïs and Chloé.
A cuisine that's free, precise and rooted
It's August 2022, and within the first few weeks, it's clear that something is up. Loïs Bée displays the qualities of precision, self-sacrifice and modesty that are the hallmarks of great talent. In the dining room, Chloé, smiling, active and hyper-attentive, also wins us over. The two of them, with the open kitchen in this beautiful contemporary room, create all the conditions expected of a Gault&Millau "new blood" restaurant, with remarkable freshness and modernity.
And that's not all. added to these two fighter jets, like the icing on the cake, is Paolina, a young Mexican pastry chef, who also displays considerable talent for inventiveness and consistency with the chef's work.
i'm extremely lucky," confides Loïs Bée. Christophe Hay gives me carte blanche. I can create 90% of what I imagine. I can use all his products and suppliers, the vegetables from his kitchen gardens, his wagyu beef farm. Plus, I know the region. I slip my ideas and winks in as I wish, in the appetizers, in the seasonal dishes, even in the mignardises, with the little praline tart from my childhood. "
M. E.
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