top of page
Les châteaux de la Loire avec Christophe Hay


Christophe Hay**

In Blois, nestled opposite the castle of the Kings of France, the two Michelin-starred chef highlights the French terroir cuisine with refined courses that celebrate local produce and wines. Welcome to the realm of one of France's finest chefs!

  • Two exclusive escapes imagined in collaboration with the Chef Christophe Hay

  • Gourmet dinner in his two Michelin-starred restaurant

  • Masterclass with the Chef!

  • Meet with a master chocolate-maker and the Chef’s ceramist

  • Taste the best wines and cheeses in the Loire Valley

  • Private picnic on a riverboat at sunset

  • Stay in an authentic 17th Century castle and in the Fontevraud priory


From €2,660 per person*

Based on double occupancy

Departure from Tours

From €4,300 per person*

Based on double occupancy

Departure from Tours

*Prices may vary when booking depending on availability

The man and the river

Christophe Hay describes himself as a man of passionate tranquillity. As a son of a butcher, he grew up in the countryside and loves his region deeply; a visceral and sensual bond he continues to cultivate.

Chef's Escape Christophe Hay, 2 Michelin star chef

Cooking was always his calling and he reached for it with unmatched tenacity. 

After graduating from the Cooking and Hospitality Institute of Blois, he joined the brigade of Éric Reithler at Au Rendez-Vous des Pêcheurs. After that, he lived in Orlando, Florida, for five years where he took the helm of Paul Bocuse’s Bistro de Paris.


His beloved Loire calls him back to France, though, and in 2014 he opens La Maison d’à Côté in Montlivaut.


One then two Michelin stars and one Green Star to reward his cuisine that exalts the traditions of the Loire and Sologne regions, using the Chef’s own vegetable garden, local meats and freshwater fishes.

This profound link to the Loire region led him to his most incredible project yet: Fleur de Loire, which opened in 2022. This pharaonic venue features two restaurants – one gastronomic and one with a stunning panorama on the Loire – as well as a Relais & Châteaux hotel, all located in a 17th century hospice in the heart of the city of Blois.


Christophe Hay is indeed ambitious, but he is modest and generous as well. For this new project, he surrounded himself with young aspiring cooks and became completely involved in the local life of the city. During the Covid-19 lockdown, he cooked meals for the local hospital and every Christmas he creates a special gastronomic meal for the local homeless.


“This is where everything started for me, Blois has seen me grow up! So, here I am, back home.”

Voyage Hiddenist avec Christophe Hay, Châteaux de la Loire
Chef's Escape, restaurant Fleur de Loire avec Hiddenist

Meeting Christophe

Oh well, we really gotta start at the beginning with you” jokes Chef Christophe Hay while I’m attending his Masterclass in his beautiful kitchen full of light, in Blois.


Vegetables freshly garnered from his vast garden, a couple of flowers and herbs fresh from the morning, some Colza oil and voilà!

A cooking class with a double Michelin-starred Chef is one of the privileges that clients of Hiddenist enjoy during their escape in this beautiful region.


Michelin star chef Christophe Hay, a culinary trip Hiddenist
Christophe Hay 2 Michelin star chef & Juliana Angotti Hiddenist

Every time I meet with Christophe, he likes to take me on a walk along the Loire. We sit in the grass with our feet almost touching the water. He tells me of his childhood, his dad, his passion for Wagyu beef, his daughters, his brigade and friend suppliers with whom he accomplishes so much.


His cuisine is soft and delicate. The flesh of the local fishes melts in the mouth. His sauces are enticing and feel like a caress; as you leave his double Michelin-starred table you feel light as a feather.


The Loire flows through the veins of Chef Christophe Hay. I wish for you to feel it as well after this luminous and pure experience you will live.


Juliana Angotti, founder of Hiddenist

bottom of page