Christophe Hay - Fleur de Loire

41000 BLOIS
18.5/20
 Prestige Restaurant
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© FleurdeLoire
© FleurdeLoire
© FleurdeLoire
13 PHOTOS
Chef
Christophe Hay
Cooking
French | Gastronomic
Services
Accomodation
Style
Elegant | Exceptional setting | Romantic
Budget (€)
Indicative price per person (excl. drinks)
110 to 260

Gault&Millau's review 2026

There are places where you are welcomed by great professionals whose job it is. There are others, like Fleur de Loire, where the chef is also the maître de maison. If you add the Relais & Châteaux dimension and the four toques, you get this unique table, steered, commanded, by an omnipresent general-in-chief who takes his troops over the Arcole Bridge at every service. It may seem like a detail to you, but Christophe Hay also plays the piano standing up. When he crosses the room, chef's hat and apron coruscating white, clean-shaven, impeccable, with the presence of a vintage André Daguin, he truly reigns over the space, and the guests, like his teams in the open kitchen, feel his commitment. It's real at every level, from the frantic search for the best produce all around him, to his travels in Asia, Mexico and South America, to the development of sophisticated dishes expressing the quintessence of taste. The result is a singular cuisine, obviously seasonal since it relies heavily on the vegetable gardens 200 m away, the greenhouse and citrus garden, the arrival of his Loire fishermen, hunting and his own breeding of wagyu beef. We've often described Fleur de Loire as a lively conservatory of freshwater fishing, with the chef making abundant use of roach, bleak, catfish and pike in stunning personal compositions. Our last meal, however, was marked by two extraordinary meat dishes, while not ignoring the high quality of the Loire mullet navet boule de neige and a dashi-style river fish broth, nor the moving memory of the sixth, highly successful version of carp à la Chambord, like a stuffed fish, with its crayfish, mushroom and truffle aestivum primer from the chef's personal truffle fields, with its Cheverny wine sauce. It preceded a magnificent summer venison fillet, with a variation on different corn, grains and coulis, a light grand veneur sauce, a few redcurrants, an elegant Chanel-dressed classic, as well as the famous wagyu, supreme quality of a sort of fleshy feuille-à-feuille, crunchy beans, garden ginger and delicate garum. Clément Réauté, the brilliant young pastry chef, concludes with raspberry, Chambord liqueur, creamy Mexican tarragon and raspberry sorbet, or fig and acacia, in a lovely variation of textures. The dining room is extremely lively, with the chef or his brilliant sous-chef, Suzanne Vannier (who we'll be talking about again), presenting some of the dishes themselves. The cellar is abundant, well-built, tiered, a little fashionable and natural, but well-equipped for connoisseurs who know what they're looking for, with many rare bottles.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 26 Quai Villebois Mareuil
41000 Blois
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Opening hours

OPENING HOURS

  • MON
  • TUE
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  • THUR
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People
  • Christophe Hay
    Christophe Hay Chef
    Christophe Hay Christophe Hay Chef
  • Clément Réauté
    Clément Réauté Pastry Chef
    Clément Réauté Clément Réauté Pastry Chef
  • Stephen Guyard
    Stephen Guyard Chef de service
    Stephen Guyard Stephen Guyard Chef de service
  • Hugo Vasseur
    Hugo Vasseur Head sommelier
    Hugo Vasseur Hugo Vasseur Head sommelier