La Maison d'à Côté, Montlivault
In the tiny village of Montlivault, just 10 kilometres west of Blois, chef Christophe Hay has earned two Michelin stars for cuisine that reads like a love letter to the Loire ecosystem: Loire Valley pike-perch with sorrel butter, locally foraged mushrooms, Sologne honey and vegetables from his own kitchen garden. The dining room is calm and unfussy, letting the food do every bit of the talking.
What Makes the Food Special
Hay's philosophy is hyper-local and seasonal — he works directly with Loire fishermen, nearby market gardeners and Sologne beekeepers, and the menu shifts almost weekly. A signature dish pairs sandre (pike-perch) from the Loire with a beurre blanc made from Muscadet and finished with river herbs: simple on paper, extraordinary on the plate.
The cheese trolley is a Loire Valley tour in itself, showcasing Crottin de Chavignol, Pouligny-Saint-Pierre and Valençay — all AOC-protected goat's cheeses from the region — served at perfect temperature with walnut bread baked in-house.
Practical Details for Your Visit
The restaurant occupies a converted village house with a terrace overlooking the countryside. Reserve well in advance — tables for weekend lunch fill up weeks ahead, especially in summer. A shorter, more affordable lunch menu is available on weekdays and represents extraordinary value for two-Michelin-star cooking.
Montlivault is not served by public transport, so plan to drive or arrange a taxi from Blois. Designated-driver arrangements are common among local diners, and the sommelier is happy to suggest non-alcoholic pairings from the Loire's growing natural-wine producers.
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