Loïc Le Bail, Gault&Millau d'Or 2025 for the Bretagne region

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! "