Set in a grand 17th-century hospice overlooking the Loire, Fleur de Loire is chef Christophe Hay’s flagship restaurant and a masterclass in modern French gastronomy. The open kitchen and elegant interiors echo the chef’s refined, nature-inspired approach. Hay champions a local, low-impact ethos: vegetables from his own garden, meat from his Wagyu herd, and Loire fish caught by a single fisherman. Each dish is precise, textural and surprising, drawing inspiration from the river, forest and seasons. The wine list is an oenophile’s dream, and the wider estate includes a brasserie, patisserie and luxury hotel — making this a true gastronomic destination.

At the helm of this refined dining room in Montlivault is Nicolas Aubry, formerly executive chef to Christophe Hay. Ezia’s cuisine is rooted in the rhythm of the seasons and the richness of the Loire’s terroir. Each tasting menu reveals a quiet confidence — delicate in execution but full of character. Expect elegantly plated dishes that showcase vegetables, freshwater fish and heritage meats, all underpinned by a precise, contemporary style. The intimate space offers a front-row view into the kitchen, where Aubry’s thoughtful, terroir-driven approach unfolds in real time.

Located beside the Limère golf course, La Table is the second establishment from Christophe Hay and a more intimate counterpoint to his flagship in Blois. The interiors are inspired by the surrounding Sologne forest, with raw textures and organic tones framing an open kitchen where chef Loïs Bée crafts thoughtful, technically precise dishes. The cuisine is deeply seasonal, favouring short supply chains, wild game, and vegetables from Hay’s own garden. Elegant plating and inventive pairings define the experience — from Loire trout with verbena to a tart of morels, white pudding and cockscomb. A carefully curated wine list and graceful service round out this refined dining destination.

Tucked beside the Loire in central Orléans, Le Lièvre Gourmand is where chef Tristan Robreau expresses a unique fusion of French terroir and Asian influence. Trained under the Meilleur family and shaped by global travel, his cooking is bold yet elegant — think green curry crab or tikka masala squab, always paired with meticulously sourced produce. The intimate riverside space balances contemporary calm with an adventurous spirit. A single, personalised tasting menu changes frequently, guided by Robreau’s evolving inspirations and thoughtful seasonal pairings.