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La Table de Christophe Hay et Loïs Bée
Modern French
A fine dining room beside the Limère golf course, where the huge open kitchen frames the whole meal and chef Loïs Bée runs it with a quietly confident hand. The kitchen draws from a garden and from Sologne's seasonal larder, so the menu shifts with the kind of moody particularity that actually earns a Michelin star. Over 600 wine labels sit in the cellar, which is the kind of number that makes a sommelier visibly happy.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Fillet and andouille of ostrich
“fillet and andouille of ostrich, parsley-flavoured viennoise, wild garlic, potatoes and shallots”
Michelin Guide -
Tart of morels
“tart of morels, white pudding, cockscomb, pearl onions, hazelnuts”
Michelin Guide
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