Christophe HAY

Maison d'à côté


Christophe Hay, a loyal disciple of chef Eric Reithler, once part of the Floridian Bocuse team, pays attention to the profundity of human encounters. In his “Maison d'à côté”, house next door, in Montlivault, Hay glorifies the wild flowers randomness of the Val-de-Loire region, its mullet fish, pike, eel, from the longest river in France, between weirs and shorelines. He beautifies the pictorial softness of his land’s harvest, with for example the highly prized Géline de Touraine, the Touraine chicken, also called "La Dame Noire" (The Dark Lady).

In Malaysia, Thailand, Hay thinks about his spices. In Java, his pepper. In Japan, his black garlic matured in sea water and his wakame preserved in soy. Gently he gloats: “Small condiments, all these little things, the mirin sauce, the black cardamom”. As our journey is dwindling: “Eel, creamy cauliflower and sesame, Vado’uvan and Kaffir lime” and “Pike, carrot from the garden, pak choi cabbage, caramelized fumet”. The outcome leaves the mouth so clear and rested: “Strawberries from Ms. Gouard, pistachio crémeux, meringue, saffron ice cream”.

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