Four-hand dinner, 18th August 2021
Christophe Hay draws his love of the region and his desire to be a chef from his childhood memories, which have had a profound effect on the two-starred chef of La Maison d'à Côté, who was once again singled out in January 2020 by the Michelin Guide for the authenticity of his work, described as "sustainable gastronomy".
From fishing for freshwater fish on the banks of the Loire, to hunting for game in the Sologne, to gathering plants from his garden, the cuisine of this "terroirist" chef thinks beyond the plate, and supports common sense, the reality of nature and awareness of the product.
With signature dishes inspired by culinary and heritage treasures such as his "Carpe à la Chambord" or the "Wagyu Beef" from his French farm, Chef Christophe Hay quickly understood that the essential "is as close as possible". His passion for local products, his patience and his rigour have earned him the title of Chef of the Year 2021 by Gault&Millau.