Bloomberg View columnist Barry Ritholtz looks at the people and ideas that shape markets, investing and business.
Prognosis explores health, wellness, and the ways in which modern science is allowing us to live better - in both the long term, and day-to-day
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And it’s largely driven by one especially ambitious new hotel.
Fleur de Loire, a new Relais & Châteaux hotel in Blois, France
“I hope you don’t mind—I’m starving!” confessed 45-year-old chef Christophe Hay as he plucked a tomato from his permaculture garden and bit into it as if it were an apple.
Best known for his work at the two Michelin-starred, farm-centric La Maison d’à Côté in the small town of Montlivault, France, Hay was getting ready for the official inauguration in late June of Fleur de Loire, his three-day-old, five-star Relais & Châteaux hotel in nearby Blois, where double rooms command €360 ($367) per night. On the guest list were more than 300 local artisans, suppliers, artists, chef peers, politicians, and VIP clients—all curious to see how he’d filled a sprawling 17th-century hospice building with two fine-dining restaurants, 44 rooms and suites, Sisley spa, gym, pastry bar, and boutique. Understandably, breaking for lunch wasn’t high on Hay’s agenda.