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Christophe Hay, born June 13, 1977 in Vendôme, is a French chef. He is chef at the restaurant La Maison d'à Côté in Montlivault (Loir-et-Cher), two stars in the Michelin Guide. He is also chef at Côté Bistro. In addition to its stars, it is known for its locavore commitment.

Biography:

He was trained at the hotel school in Blois and with starred chef Eric Reithler at the Rendez-vous des Pêcheurs. In 2002, Eric Reithler introduced him to Paul Bocuse. The latter entrusts him with the opening of his restaurant Le Bistro de Paris in the Epcot park in Orlando, Florida. In 2008, he returned to France and joined the Bessé Signature group.

He became head of the restaurant at the Hôtel de Sers in Paris. Then from 2010, he supervised the kitchens of the Hotel Edouard VII in Paris and then of the Bel-Ami in Saint-Germain-des-Prés. Eric Reithler informs him that an inn is for sale in Montlivault, in the Loir-et-Cher. Christophe Hay bought the establishment and opened his restaurant La Table d'à Côté there on April 27, 2014, with his wife Emmanuelle.

He prepares his cuisine from local products, for example using only fish from regional rivers and no longer any fish from the sea. In 2015, he obtained a Michelin star for his restaurant. In 2016, he bought the nearby abandoned PMU bar and moved his restaurant there, fitting out an open kitchen. He transformed his old inn into a bistro and opened La Maison d'à Côté - Côté Bistro there, delegating the kitchens to his second in command, Nicolas Aubry. On June 19, 2018, he opened La Table d'à Côté in Ardon, near Orléans, with Aurélien Largeau as executive chef. In January 2019, he obtained a Michelin star for La Table d'à Côté and a second Michelin star for La Maison d'à Côté.

On June 27, 2022, he opened his Fleur de Loire complex in Blois. Located in the former Hospital Center of Blois, the establishment has two restaurants (Christophe Hay and L'Amour blanc), a pastry kiosk, a five-star hotel and a spa.

Approach and commitment:

From 2016, he grows his own vegetables and his vegetable garden allows him to be self-sufficient from May to September. In 2019, he acquired a herd of wagyu beef, raised in Segré in Maine-et-Loire, in order to be able to serve this type of meat by sourcing locally. In October 2019, a test of season 11 of Top Chef is shot with Christophe Hay around wagyu beef. It is broadcast on TV Channel M6 on March 25, 2020. In September 2019, he was one of the ten French chefs "committed to responsible gastronomy" honored in the book The Essentials,

Publications

2018: Signature, a cook in Fleur de Loire, Christophe Hay, Flammarion editions.

2019: Essential chefs #1, collective, Thermostat 6 editions.

Locavore: Persons who only consumes local products, produced a short distance from their home.

 

The website to visit, Fleur de Loire : https://fleurdeloire.com/fr/

Restaurant L’amour Blanc: https://fleurdeloire.com/fr/restaurant-amour-blanc.html

Chef Christophe Hay

Chef Christophe Hay

Restaurant - La maison d'à côté, 2 étoiles au Guide Michelin

Restaurant - La maison d'à côté, 2 étoiles au Guide Michelin

Fleur de Loire - Le restaurant Amour Blanc

Fleur de Loire - Le restaurant Amour Blanc

Chèvre de la ferme, mousse et copeaux de poires

Chèvre de la ferme, mousse et copeaux de poires

Resatuarnt Christophe Hay

Resatuarnt Christophe Hay

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