La Table - Christophe Hay et Loïs Bée

Opposite Limère golf course, here is Christophe Hay's second establishment. The contemporary interior calls to mind nature and the forest, the chef's main sources of inspiration, together with vegetables from his garden. Chef Loïs Bée runs the kitchen. The fine, well-crafted cuisine is seasonal and emphasises local produce and game in season. For example, there's a rack of sturgeon with Sologne caviar, Loire carp with garum and savory vinegar, or perle noire guinea fowl stuffed with hyssop.

• Set opposite the Limère golf course, in a contemporary room shaped by forest and hunting country
• Open kitchen led by Loïs Bée, with Christophe Hay’s Loire and Sologne terroir running through the menu
• A strong wine program, with hundreds of references, matched by precise, highly attentive service

• Sologne trout
• Sturgeon with Sologne caviar
• Loire carp paired with garum and savory vinegar
• Guinea fowl (perle noire) stuffed with hyssop
• Morels (tarte aux morilles)

Seasonal menus that lean on local sourcing and short supply chains, with game highlighted in season. Vegetarian adaptations are available on request.