In this second chapter of the summer, Christophe Hay unfolds his menu from his restaurant Christophe Hay at Fleur de Loire in Blois. In this interview, he deciphers each of his dishes, evoking for each his memories of travels, encounters, childhood, his mother’s dish, his father’s job, his Proust madeleines. An identity cuisine is a cuisine that connects each dish to its author. Tasting his menu means getting to know the chef, his passions, roots and his history.
Video: Filmed menu July 2024
At the Christophe Hay restaurant, 2 Michelin stars, 4 Toques in Gault&Millau, member of the Grandes Tables du Monde, it is the chef who comes to take all the orders and his brigade of cooks, will come in turn, to present the dishes. The dining room team officiates many times at the guéridon for the cutting of bread, the dressing of the caviar plate, the flambéing of the barbel soufflé pancake, the cheese trolley, or even the service of hot drinks.
The kitchen opens onto the dining room, but the reverse is true, the coming and going of suits and white jackets intertwine, almost in silence, with mastery and serenity, carried by the personality of the master of the place.
the brigade in the kitchen Fleur de Loire ©Sandrine Kauffer
setting up Fleur de Loire ©Sandrine Kauffer
Appetizers – Fleur de Loire ©Sandrine Kauffer
CAVIAR SELECTION OF SOLOGNE cucumber-lemon, smoked sturgeon, fresh cheese, verbena Fleur de Loire ©Sandrine Kauffer
My grandmother’s Pikeperch mayonnaise, Celtuce lettuce, salted bleak, Geranium Rosa Fleur de Loire ©Sandrine Kauffer
CAMAÏEU OF TOMATOES FROM OUR COLLECTION Orléans mustard, crispy layers, shiso, Fleur de Loire tomato water ©Sandrine Kauffer
Loire Mullet in seaweed steam, white turnip, Beauce spirulina, Fleur de Loire vegetable juice ©Sandrine Kauffer
Soufflé crepe of barbel flambéed with Loire gin, kohlrabi, ground ivy Fleur de Loire ©Sandrine Kauffer
Carp “à la Chambord” with truffle aestivum, crayfish, Cheverny Fleur de Loire wine sauce ©Sandrine Kauffer
WAGYU BEEF FROM OUR “side by side” FARM, beans, garden ginger, Fleur de Loire garum ©Sandrine Kauffer
pre dessert flower of the Loire Flower of the Loire ©Sandrine Kauffer
BLACK BERRIES OF SOLOGNE meringue, garden timut, buttermilk, blueberry sorbet Fleur de Loire ©Sandrine Kauffer
pairing dessert Loire Flower Loire Flower ©Sandrine Kauffer
“FLEUR DE LOIRE” CHOCOLATE cocoa flower, mucilage condiment, fresh candied bean, bitter cocoa Fleur de Loire ©Sandrine Kauffer
Loire Flower delicacies ©Sandrine Kauffer
Loire Flower ©Sandrine Kauffer
