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Amour Blanc

Christophe Hay's second restaurant is named after a species of carp. It is located on the first floor of a modern extension slightly set back from the original building. This inviting wood-panelled and light-filled interior, with its large bay windows looking out over the Loire, immediately works its magic. The chef of Fleur de Loire gives free rein to his passion for Loire ingredients (local cheeses, géline de Touraine heirloom poultry, fried small fish and mullet from the River Loire, lamb and caviar from the Sologne), but also Wagyu beef from his own farm. In short, fine ingredients treated with care to create dishes that tend towards the classical.

Le Médicis

"The contemporary - style interior chimes with the up - to - the - minute culinary creations that keep pace with the market and the seasons; the chef also introduces a handful of welcome Asian touches: a pleasant mealtime in store. Friendly service. "

Assa

Anthony and Fumiko Maubert have temporarily set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with ingredients that are painstakingly sourced from local (less than 20 minutes away) producers (among whom Masato Fujisaki, who grows Asian veggies and has been a partner of the restaurant for many a year).

Blois - FRANCE

Christophe Hay - Fleur de Loire

Chef Christophe Hay is now installed in a grandiose 17C hospice on the banks of the Loire. The centuries-old stone edifice overlooks the river, from which the chef draws all his inspiration. Caroline Tissier, interior designer, was entrusted with recreating his universe in this splendid hotel, that also boasts a brasserie, a pastry shop and a spa. In a modern room decked in premium materials, the chef rolls out his creative fine dining skills and iconic dishes, which are remarkable not only for their lightness, but also flavour and texture. He is determined to highlight the best ingredients from the Loire Valley, fish (exclusively) from the Loire, caught by his “appointed” fisherman, veg from his own kitchen garden as well as from local market gardeners, meat from his Wagyu farm, Ossetra caviar from Sologne…

Blois - FRANCE

Bro's

This eatery in the historic town just a stone’s throw from the banks of the Loire, which has quickly been taken by storm by the locals, is the brainchild of two enthusiastic cooks and inseparable pals. The scene upstairs sports a stylish rustic interior with contemporary touches, providing the perfect foil to a bistronomic score that shines the spotlight on locally sourced, seasonal ingredients, naturally washed down with Loire wines. Tapas inspired by the produce of south-west France and Spain are also available (evenings only and without reservations) in the ground-floor room.

Brut maison de cuisine

This tasty bistro with a contemporary feel has an open kitchen, shelves filled with jars of fermented vegetables and books… and just a handful of tables, so it's best to book. The chef, who has a solid track record, devises a short menu that changes regularly. The three pillars of his cooking are seasonality, local ingredients (such as Racan poultry) and modern, often bold cuisine, for example his dessert that combines a naturally sweet Jerusalem artichoke cream and a coffee ice cream with a pronounced flavour. Short list of natural and organic wines.