Loïs Bée

Loïs Bée's culinary philosophy is deeply rooted in the rediscovery and elevation of the Loire valley's gastronomic heritage, a mission he shares with Christophe Hay. He returned to his native Centre-Val de Loire region with a clear vision: to place its rich terroir firmly on the culinary map. This commitment translates into a "parti pris pour le végétal," a strong bias towards plant-based cuisine, which he combines with an unwavering respect for animal proteins. His approach is characterized by a "fougueuse" and youthful energy, allowing him to push boundaries and create unexpected flavor combinations while honoring tradition. Ingredient sourcing is paramount to Bée's ethos. He is a fierce advocate for local producers, often cultivating direct relationships and even persuading farmers, such as a Sologne ostrich breeder, to collaborate with his kitchen. His menu draws heavily from the 2.5-hectare potager of Fleur de Loire, supplying 40-80% of his winter needs and 70-80% in summer, ensuring a hyper-seasonal approach where even rare citrus varieties are cultivated. Beyond farmed produce, Bée is a keen forager, venturing into the Sologne forests daily to gather wild herbs like tanaisie, mouron des oiseaux, and orties, infusing his dishes with the very essence of the surrounding nature. He also champions local specialists, from his Loire fisherman Bruno Gabry to a snail producer just a kilometer from the restaurant, ensuring every ingredient tells a story of its origin. Bée's personal journey, marked by formative experiences with culinary giants like Glenn Viel, Emmanuel Renaut, and Serge Vieira, profoundly shaped his focus on seasonality and nature. These influences are evident in his technical mastery, applied equally to a vegetable's subtle complexities or a meat's primal intensity. He believes in creating a holistic dining experience, extending beyond the plate to direct interaction with his guests, with brigade members presenting dishes at the table. This philosophy, coupled with his ambition to earn a second Michelin star for the region, underscores his dedication not just to personal achievement but to the broader gastronomic rayonnement of the Centre-Val de Loire. Loïs Bée's culinary artistry is defined by a refined balance between innovative vegetable-centric creations and impeccably executed animal proteins, never compromising the integrity of the core ingredient. His technical mastery shines in dishes like the **Tartare de Bœuf Wagyu**, where he achieves an intense carnality by mounting a butter-free béarnaise solely with the beef's fat. The **Tian de Légumes**, a "best of the house" inspired by his Provençal childhood, showcases his versatility, served cold or warm, vibrant in summer with smoked silure ventrèche and a crayfish-aspe bisque, or immaculately white in winter using only hélianthis. His approach to local sourcing and innovation is epitomized by the **CARPE’ACCIO**, featuring wild carp from local fisherman Bruno Gabry, dressed with salted lemon, Loire fish garum, sarriette-infused Orléans vinegar, and acacia flower mayonnaise. The **Filet d’Autruche de Sologne** represents a triumph of local partnership, presented with a confit thigh, dried andouillette, garden beans, raspberry vinegar, and Pithiviers almonds. Reinterpreting classics, he offers a contemporary **Blanquette de Pintade "Perle Noire"**, an ancient Orléans breed, with confit thighs, an array of wild mushrooms, coq's combs, summer truffles, and hyssop. Signature touches also include the aromatic **Hummus au Sapin** as an aperitif, a subtle nod to his time in Haute-Savoie, and the revival of regional heritage with desserts like the **Soufflé d’Orléans** with cherry and angelica, an ancient recipe unearthed from local archives. He meticulously crafts the entire dining experience, from custom tableware by a Blois potter to his brigade's tableside presentations.

Career

• Student/Training at Lycée hôtelier d'Olivet, Olivet
• Chef de Partie at Côte-Saint-Jacques, Joigny
• Chef de Partie at Lalique Restaurant - Château Lafaurie-Peyraguey, Sauternes
• Executive Chef at La Table de Christophe Hay et Loïs Bée, Ardon

Mentored by Jérôme Schilling, Christophe Hay.