He was elected chef of the year by Gault & Millau.
Enough to multiply the energy of Christophe Hay, who did not stop cooking during the
annus horribilis
2020: for nursing homes, hospital staff, take-away sales… Values of sharing that the chef (2 stars) has pinned down at heart since always:
“I am of Christian education, coming from a family of farmers, Sunday lunch with the family has always been important to me.
At 7 am, my mother got up to prepare it! ”
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- The Loire mullet by Christophe Hay
His fish terrine inspired him to make a Loire catfish recipe cooked in broth, shredded, served with a thick chive cream.
From his father, who was a butcher, he has retained the soft taste
"of the roast chosen in the round of fatty slice"
and the excellence of a Château Cantenac Brown.
"In this season, I also like the pot-au-feu, the broth of which we drink the next day with vermicelli."
Almond apple pie for dessert.
And like this generous
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