Restaurant Christophe Hay — Restaurant in Blois

We approached our planned lunch at the two Michelin star Christophe Hay restaurant at Fleur de Loire hotel in Bois, France with excitement and a little trepidation. The online photos were fabulous and location gorgeous. Our hesitation was really about how the experience would be. After all, while we love great food and think we’re pretty solid foodies, we have never been to a restaurant that’s on its way to being one of the best in the world.

Our worries were needless. The team was warm and helpful. The restaurant is gorgeous and bright. From the beginning, we felt welcomed and appreciated. The entire experience was the best gastronomic theater of our lives, tapping into every sense with color, scent, taste, sound and joy. Our meal and the service flowed across 3 hours, five courses, an amuse bouche (the taste before the first course), a cheese course and a pre-dessert taste. There was champagne from the Loire valley to start and a proper French press coffee at the end.

Chef Hay sources his ingredients primarily from the Loire Valley and its rivers. His focus is on the preparation and presentation of local fish, Wagyu beef and vegetables from his farm, and venison from the forests of Chateau Chambord.

He leads a young team of chefs - one of whom recently won top pastry chef de cuisine in France (at the age of 24). Chef Hay was present and presented at various points in the meal, which was unexpected. Each of his chefs de cuisine introduced and personally finished the presentation of their course as it was served.

Christophe Hay is immersive dining theater, with impeccable presentations highlighting some of Earth’s best gifts - flavors, colors, textures, emotions.

In terms of our meal, below is our impression:

Best dish - Loire Shad (served as a round with a crème of garum (fermented fish sauce not as strong as Asian fish sauce) on a bed of new Spring green peas) - the delicate flavor of the steamed fish complemented by the sweetness of the peas and light saltiness of the garum.

Most surprising - how welcoming the staff made the entire experience.

Most unique - the cheese plate. We each selected our tastings from over 20 local goat and cow’s milk cheeses.

Over-the-top - discovering the true French press. 18 grams of coffee (most coffees are 8 grams) pressed into the smallest disc and brewed into a glorious black and foamy liquid - not bitter, just pure coffee flowing across revitalized tastebuds.

Tying it all together - a Loire champagne - bubbly, light fruit, golden and fragrant.

An incredible meal with memories for life - a toast to Chef Christophe Hay and his team for fulfilling a bucket list dream. We wish you continued success on your journey to a third Michelin star and becoming one of the world’s top...

Now that I have finished the 2 main challenges (trying every stars in paris and every 3 stars in France - follow me for all the reviews and updates), I’m exploring several things including all the « important 2 Stars » outside of Paris. This one is definitely one.

What’s extraordinary here? La Loire. 1-Past. 2-Present. 3-Stars. Very often I mention that gastronomy is like writing. First you define your gastronomic character. 1 Star. Then you give him a voice, having him saying something. 2 Stars. Finally, he’s telling a Story. 3 Stars. Here, the book you’ll read his about the Loire. Each chapter, plate, has its own subplot. You’ll have the past, revisited, with the insane “carpe à la chambord”. And all the magnificent products that are from the region, and part of its history. Then, you’ll have the present with the homegrown boeuf wagyu, or the Sologne caviar, and how it blends seamlessly, and harmoniously with the other more local products. Finally, you’ll wonder on the future of the gastronomy in the region, with some exotic notes. Because indeed, something is definitely going on in the west of France. From there to Noirmoutier, the foodies have more and more places to go, and the chefs embrace more and more their region. This chef is definitely a great example. One of the best. The demonstration is clear. For me, he has not just something to say, he’s telling you the story of his region, it’s past, present and the future he’s hoping for. I definitely need to go back, because in that demonstration, I’ve been so hypnotized by the story told through the plates, that I forgot the narrator. Now, I m curious to discover a bit more about him. I may have missed that part.

The place is brand new. It’s also a great place to stay if you visit the region. At least, this restaurant is a must for the foodies visiting the Loire valley (IMHO). I guess I’m a bit biased because I tried the big menu (local wagyu… how could I resist?), but glancing at the other reviews, I saw that those who took the shorter version were also impressed.

I saw family, cute couples, locals and tourists (and even one guy having his lunch with some champagne alone…). It’s a “relais et châteaux “ so enjoy and dress pretty, you’re allowed.

It’s clearly a top tiers 2 stars. There’s really a lot of competition for the next 3 stars in France....

We recently celebrated our engagement at Restaurant Christophe Hay, and it was an absolutely magical experience from start to finish! The attention to detail and personalized touch from the moment we walked in left us feeling like royalty.

Upon arrival, we were greeted with a heartwarming welcome card that showcased thoughtful details about us. It instantly set the tone for a memorable evening. The chef went above and beyond by taking the time to chat with us, sharing his inspiring journey and giving us a brief overview of the menu, creating a connection that made the dining experience even more special.

Opting for the 9-course tasting menu was a fantastic decision-- you won't want to miss out on a single bite that leaves that kitchen! Each dish was a masterpiece, and what made it even more extraordinary was having a different chef come out to explain the intricacies of each creation. As native English speakers in a French restaurant, we were impressed that every chef and the sommelier flawlessly described each dish and pairing in a way that was not only informative but also incredibly engaging.

Seated at the chef's table, we had the privilege of witnessing the kitchen in action—a harmonious ballet of 20 chefs working seamlessly together. The atmosphere was surprisingly calm, and it was evident that every detail was executed with precision and care.

The sommelier added another layer of excellence to the evening. Their knowledge, personable nature, and passion for the art of wine enhanced our dining experience. The pairing recommendations were spot-on, elevating the flavors of each dish.

Overall, Fleurd de Loire de is more than just a dining experience; it's a celebration of culinary artistry and genuine hospitality. Every aspect, from the warm welcome to the orchestra of a kitchen made our engagement celebration unforgettable. We are immensely grateful for the extraordinary team for creating such a magical evening for us. Can’t wait to go to Restaurant Suzanne!

Thank you for making our celebration truly special! The only downside is that we may find ourselves disappointed with every other dining experience to follow-- you've set the bar too high!

Grace and Gary (GGG, winners of 777...