PRIVATE ESCAPE 4 DAYS / 3 NIGHTS
As the Loire
goes by
In the Loire Valley, nature dictates each season its own laws of gastronomy.
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The ever-present river gives us catfishes, pikes, and zanders. Silty valleys give us tomatoes, marrows and asparagus in the snap of a finger. Vast grass-green prairies make charcuterie and goat cheeses the star of every meal.
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The earth is not short of offerings in this region where a castle is hidden behind every shrub. In every town, a cathedral. In every village, adorable “doll’s houses”.
Like a jewel box to these treasures, the vineyards stretch as far as the eye can see, growing well in the soils of sand, limestone, tufa, and clay; gilded by an exceptionally mild climate.
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The vines produced in the region are therefore quite diverse, fresh, and still, cultivated with passion by young winemakers that the Chef trusts. Far from the image of banal and immature wines that was the stereotype of the Valley for years.
“Terroir” finds its true definition in this region blessed by the Kings… and by Christophe Hay!
“The Loire is always close to me. I watch her in the Winter when she trembles in the mist; I paddle in it at dawn when Summer comes; I can feel her emotions, her tiredness; I breathe her, I stare at her, I speak with her, I love her.” Jean-Marie Laclavetine.
Along the Loire with Christophe Hay
The two Michelin-starred Chef invites you to discover “his” Loire Valley. Out of love for his land and because he knows every village, vineyard and producer, he exclusively shares with L’Hedonist his secret spots, local tips and all the places that bring
endless inspiration to his cuisine.
Masterclass
with the Chef
Humble and easy-going, Christophe Hay loves to share his passion for cuisine. In this private cooking class, he reveals his little secrets to make simple dishes with fresh produce from his vegetable garden.
When wine and cheese meet
Wines of the Loire Valley meet regional products, creating a magic spark. Daniel, an oenologist and bon-vivant will make you discover this extraordinary cocktail of taste and smell.
Picnic on a French riverboat
On board a gabare, the traditional Loire riverboat, you will experience an unforgettable romantic evening on the Loire river… until nightfall. The menu is composed of local specialities and fresh wine.
The caviar of Sologne
In this region where game meat is legion, two siblings made a gamble. Their aim: to locally produce one of the best caviars in the world, which now can be found in the best restaurants of France, including Christophe Hay’s.
Live the château life
On the frontispiece of the Grotteaux, one can read “Carpe Diem”. With that, all is said about this small elegant castle where every room is decorated with an exquisite taste to make you feel truly at home.
Annie’s World
Meet Annie, a ceramist who took inspiration from the turbulent waters of the Loire river to create the dinnerware set of Christophe Hay’s restaurant, which design is inspired by lightness of his gastronomy.
DAY 1 : TOURS - BLOIS
. Discovery of a tufa quarry and its peculiar underground city
. Visit of the castle of Chaumont and its gardens full of work of arts
. Meet with L’Hedonist ambassador after your visit and embark in a riverboat for a private picnic dinner along the Loire and sample vintage wines
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DAY 2 : LOIRE RIVERSIDE
. Stroll in the Chef’s vegetable garden where you will pick the ingredients for your workshop
. Master class with Christophe Hay followed by a lunch of your own cooking
. Private wine tasting of Gamay and Sauvignon wines
. Stop at one the Chef’s suppliers, a farm that produces delicious goat cheeses you’ll be able to taste
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DAY 3 : SOLOGNE
. Free visit of Chambord
. Meet the talented ceramist who created some of Restaurant Christophe Hay’s dinnerware
. Private tasting of the finest Sologne caviar
. Dinner at Restaurant Christophe Hay, where the Chef and his brigade will delight you with their delicate dishes (drinks to be paid locally)
. Sound & light show at the castle of Blois
DAY 4 : BLOIS - TOURS
. Visit of the Blois castle
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Clients are advised to drink responsibly