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Christophe Hay - Fleur de Loire
Modern French
A two-Michelin-starred fine dining room set inside an old stone hospice on the Loire, where the river outside functions less as scenery and more as a pantry. The chef treats the entire valley as a larder, pulling caviar from Sologne, perch from the Loire itself, and venison from Chambord onto plates that are lighter than the pedigree ingredients might suggest. The kind of place where the menu reads like a regional map.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Ossietra caviar
“drawing on its Ossietra caviar from Sologne”
Michelin Guide -
Wild-caught Loire perch
Michelin Guide -
Touraine guinea fowl
Michelin Guide -
Chambord venison
Michelin Guide
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