Since his childhood in the Sologne and Beauce regions, Christophe Hay has developed an unwavering love for the heritage of the Loire.
A two-starred chef at the Maison d’à Côté in Montlivault, a starred chef at the Table d’à Côté in Orléans and named cook of the year 2021 by Gault et Millau, Christophe Hay’s path is that of an inspiring guide, shaped by rigour and work.
Carried along by the extraordinary strength of the collective, passionate and enthusiastic, he brings together people and energies to defend good, responsible and local food.
A duty of
We are more than a team, we are a family. Here, everybody gets involved it is our strength!
It’s what Christophe Hay establish with in their teams. The star chef always wished to pass on them its values, respect values of mens, products, materials, environment which were inculcated to him during his 5 years crossed in Paul Bocuse’s side. Since these few years when his collaborators follow him and stay involved seriously.
Today he gives them the possibility of accompagying them in their willingness to undertake.