Under the auspices of “Goût de France,” a global culinary celebration within French institutions, the Loire graced the plates of the French embassy in Luxembourg. The event, an intimate dinner, was orchestrated by two-Michelin-starred Chef Christophe Hay.
Chef Hay was ably assisted by Christophe Gloitre, head chef at the French Embassy, and the talented students from the École d’Hôtellerie et de Tourisme du Luxembourg (EHTL). For one night, we had the honour of exploring this region of France, savouring the products of its terroir.
Specifically, it was the city of Blois, in the Loire Valley, that the French embassy chose to represent “Goût de France” in Luxembourg. Nestled between Orléans and Tours, Blois presents a vibrant tapestry rich in historical heritage, bordered by a wild river and natural splendour.
We exchanged handshakes with Christophe Hay, who was extolling the virtues of Blois and its many marvels. During our conversation, we asked about his impressions of Luxembourg. He expressed his delight in discovering the country, already familiar to Luxembourgers who frequent his estate, “Fleur de Loire,” on their way to holiday destinations. He also remarked on how impressive it was for a small nation to possess such abundant natural, cultural, and economic resources. Clearly, Luxembourg has enchanted the Loire!
Our plates, a canvas of people and places
Tonight’s menu brought the essence of “Fleur de Loire” to life—French cuisine personified by the people, products, and seasons with which the chef works intimately. Behind the charismatic figure lies a farmer, a butcher, a fisherman, who understands the importance of nurturing local expertise and products used in his kitchen daily. Furthermore, his estate is surrounded by a 1.5-hectare vegetable garden and a citrus greenhouse, both organically and biologically cultivated without pesticides.
We delighted in finding the first green peas of the season in our starter, the “Caviar Sélection de Sologne.” To our surprise, we then discovered a freshwater fish, the Loire barbel, which, as the chef who personally presented the dishes at each table explained, “still revels in the high waters of spring.” He simply called it the “Barbeau de Loire.”
From cattle to red berries
The menu’s sole ingredient not indigenous to the Blois terroir was the Wagyu beef. Since 2019, the chef has raised a herd benefiting from specialized breeding techniques. The care given to the animals was evident as we progressed to “Bœuf Wagyu de notre élevage,” a marinated and side-by-side cooked cut, tender and delicate on the palate, confirming that the cattle are well-acclimated to the French terroir.
To stylishly conclude the evening, we savoured “Les Fraises de Sologne”, a fresh and sophisticated dessert featuring strawberries straight from the vegetable patch, the season’s first delicacy melting in our mouths alongside the linden and raw milk ice cream.
Concluding moments meeting the mark
Exiting the venue felt like awakening from a daydream, a sensation extended as we were greeted by the glowing faces and smiles of the EHTL’s apprentice cooks and waiters, as well as the satisfied and proud look of the chef at the French embassy, Christophe Gloitre.
Visiting Blois
In Blois, a city honoured on our plates by Christophe Hay, we find “Fleur de Loire,” HIS city. This is where he chose to establish his living space, a domain combining gastronomy and hospitality. His commitment to sustainable development garnered him a green star in the Michelin Guide 2023.
Spanning 5,000 m2 and powered entirely by wind energy, the environmental impact of “Fleur de Loire” is minimized, from the air conditioning systems to the spa and room beauty products, furniture, and kitchen appliances.
Overlooking the river, this former hospice shaped like the letter ‘U’ boasts an exceptional setting with 44 rooms and 11 suites. It is home to “Christophe Hay,” his signature restaurant; “Amour Blanc,” named after the freshwater fish he often caught during regional competitions; and “Le Kiosque à Pâtisseries,” a haven for delectable, refined creations.
For more information about “Fleur de Loire,” click here !