As a beacon of free culinary expression, the gourmet restaurant of the Fleur de Loire hotel sees chef Christophe Hay create local cuisine that manifests the emotional power of the Loire Valley. Guided by the cycle of nature, his dishes are prepared using herbs and vegetables grown in permaculture in the vegetable garden.
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As a beacon of free culinary expression, the gourmet restaurant of the Fleur de Loire hotel sees chef Christophe Hay create local cuisine that manifests the emotional power of the Loire Valley. Guided by the cycle of nature, his dishes are prepared using herbs and vegetables grown in permaculture in the vegetable garden.
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