Here are three unique or unconventional aspects of the Michelin-starred restaurant La Table - Christophe Hay et Loïs Bée in Ardon:

1. Nature and Forest-Inspired Contemporary Interior
The restaurant's interior design is contemporary but uniquely inspired by nature and the forest, which are the chef's main muses. This connection to the natural environment is reflected not only in the decor but also in the culinary philosophy, emphasizing seasonal and local produce, including vegetables from the chef's own garden.

2. Use of Unusual and Local Ingredients in Fine Cuisine
The kitchen, run by Chef Loïs Bée, creates fine, well-crafted dishes that highlight local produce and game in season. Examples include a rack of sturgeon served with Sologne caviar, Loire carp prepared with garum and savory vinegar, and perle noire guinea fowl stuffed with hyssop. This focus on rare regional ingredients and creative combinations is unconventional and distinctive.

3. Integration of Hunting, Fishing, and Gathering Products in the Menu
The restaurant offers a menu that harmoniously blends products from hunting, fishing, and gathering, using unusual yet delicious ingredients. This approach to sourcing and combining ingredients is quite rare and adds a unique dimension to the dining experience, showcasing a deep connection to the local terroir and traditional practices.

These points highlight La Table - Christophe Hay et Loïs Bée's distinctive approach to fine dining through its environment, ingredient selection, and culinary creativity.

• Sologne trout
  Used in a signature dish with cucumber, verbena, and tapioca, highlighting the region’s freshwater bounty and the chef’s focus on delicate, aromatic pairings.
• Ostrich (fillet and andouille)
  Featured with parsley-flavored viennoise, wild garlic, potatoes, and shallots, showcasing local game and inventive charcuterie techniques.
• Sturgeon with Sologne caviar
  Served as a rack, this dish elevates local aquaculture and luxury, pairing the fish’s firm texture with the region’s own caviar.
• Loire carp with garum and savory vinegar
  Utilizes traditional fermentation and local river fish, creating a balance of umami and acidity.
• Perle noire guinea fowl stuffed with hyssop
  Demonstrates the use of rare poultry and aromatic herbs, sourced from nearby producers and the chef’s own foraging.

Tasting Menus

• La Table (6 courses): €180
• La Table (8 courses): €220
• La Table (10 courses): €250

A La Carte

• Truite de Sologne: €45
• Filet et andouille d'autruche: €55
• Tarte aux morilles: €35