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.

Assa blends Japanese philosophy and French terroir in a remarkable riverside setting in Blois. Chefs Anthony and Fumiko Maubert co-create each day’s menu from hyper-local produce — much of it grown or foraged within minutes of the kitchen. Fumiko’s background as a nutritionist and pastry chef ensures that every dish feels light yet deeply satisfying, while Anthony’s time with Arnaud Donckele shows in the precision and balance of the cooking. A rare harmony of tradition, innovation, and ethical sourcing — with a wine list to match.

A bastion of regional gastronomy in the heart of Sologne, this historic hotel-restaurant blends refined culinary tradition with a rustic, rural elegance. Chef Didier Clément’s cuisine draws on forgotten herbs and rare ingredients — think angelica, sand leek, and grains of paradise — to reimagine the flavours of the French countryside. The dining room, with its stone walls and period charm, feels timeless. An exceptional wine list highlights the best of the Loire, while the hotel offers a tranquil base for guests who wish to linger.