A restaurant faithful to its roots
With 36 years at the helm of Le Brittany, Loïc le Bail embodies a cuisine that is " sincere, gourmet and generous ", deeply rooted in his region. A native of Finistère, he makes it a point of honor to showcase the work of Breton producers - " they're no longer producers, they're friends " - and to bring to life seasonal cuisine, inspired by the region.
As the months go by, the menu changes, but one principle remains: the sea is never far away. Seaweed, fish, shellfish... all recall the proximity of the ocean. Nor does the chef hesitate to incorporate a few Japanese touches, inspired by his wife's culture. " Butter runs in my veins, but it's a beautiful marriage! ". A singular alliance between Brittany and Japan, giving his dishes an identity all their own.
A shared pride
Receiving the title of Gault&Millau d'Or represents a milestone for the chef in his long-term career. Since opening his restaurant, he has traveled, evolved and built a culinary identity that reflects his own personality: " And I still have plenty to say on the plate. "
But more than a personal award, he sees this prize as a tribute to an entire ecosystem. " It's a source of pride for me, but also for all my teams, whether in the dining room or in the kitchen. Even the producers are going to be proud when they see this! "
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
News & Events
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.
Craftsmen & Know-How
France's best grocery stores rewarded, a profession put in the spotlight
As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.
News & Events
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
Tables & Chefs
Where to eat seafood in Brittany? 7 places to enjoy it
Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
News & Events
jfjei fdujezio ej jez ikà rer d
jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer d
jfjei fdujezio ej jez ikà rer d
jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer dbdjbcdjockdpd