Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region

Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region

Mathieu Dubus | 6/3/24, 4:47 PM
Disable your adblocker

The chef at Le Saint-Placide restaurant in Saint-Malo was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2024.

"I'm thrilled, it's really a great award, and not just for me, for my teams, my customers and my suppliers, because they too contribute directly or indirectly to our house going well." Luc Mobihan, chef at Saint-Placide in Saint-Malo, was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne. The event was held this Monday, June 3, 2024 at Domaine Le Mezo, Vannes.

Arrival at Saint-Placide

After four years away from the stove, a friend of the chef's told him about "a small restaurant for sale" in Saint-Malo. It was the perfect opportunity for Luc Mobihan to take up his apron and "embark on this adventure" in 2003, almost 21 years ago. With his partner Isabelle in the dining room and a team of just a dozen people, he was awarded a 14/20 mark from the outset. The chef describes his cuisine as"world cuisine". I love the Indian Ocean and Asia, so of course I marry local products with those from other continents".

A proponent of a more flexible cuisine, Luc Mobihan has also decided to include a vegetarian menu on his menu, which has been entirely thought out so as not to be "the same without the animal protein", he explains. What's more, at Le Saint-Placide, you can eat à la carte or adapt your menu, a "flexibility" that's dear to Luc Mobihan's heart, so that his guests don't get "uptight" and enjoy a real moment of "pleasure".

Gault&Millau d'Or 2024

After just over twenty years, is this a fine reward? "Yes, it's a great reward, especially as it's something we weren't expecting at all, because it's not what I had in mind. With humility, the chef doesn't see this honor too much as recognition, but rather as the validation of long hard work "I prefer to imagine it as if someone said to me: Luc, every day, what you do, it's not too bad."

▶ Find the full portrait of chef Luc Mobihan in the Têtes d'affiche section of the guide Bretagne on sale this Thursday, June 6, 2024.

Disable your adblocker

These news might interest you

Charles Coulombeau in gastronomic residence in Reims for a year
News & Events
Charles Coulombeau in gastronomic residence in Reims for a year
The chef from La Maison dans le Parc (Nancy) has designed the menu for Polychrome, a restaurant hosting chefs in residence in Reims, in collaboration with Maison Taittinger.
6 restaurants to discover freshwater fish
Tables & Chefs
6 restaurants to discover freshwater fish
Arctic charr, féra and silurid are the kings of these restaurants where freshwater fish are sublimated. Discover six addresses that will take you out of your comfort zone.
Florent Pietravalle takes up summer residence at Mandarin Oriental Lutetia
News & Events
Florent Pietravalle takes up summer residence at Mandarin Oriental Lutetia
Parisians take note: for one month, Florent Pietravalle will be in residence at the Mandarin Oriental Lutetia. A unique opportunity to discover the chef's cuisine, without leaving the capital.
Armand Arnal & Thierry Dufresne: Cross-pollination
Craftsmen & Know-How
Armand Arnal & Thierry Dufresne: Cross-pollination
The former is the chef at La Chassagnette, in Arles, the latter a former luxury goods executive turned beekeeper-harvester, founder of the La Manufacture du Miel brand in 2010 and of the Observatoire français d'apidologie in 2014. Armand Arnal and Thierry Dufresne talk about their love of bees and the importance of protecting these garden sentinels. In the chef's hyper-pollinating kitchen garden, a flight from the Arles flamingo, we witnessed these two biodiversity enthusiasts foraging.
Have you heard of this forgotten vegetable that grows naturally among the vines?
Food & Health
Have you heard of this forgotten vegetable that grows naturally among the vines?
The vineyards abound in a diversity of flora. Among these plants is a vegetable that our elders loved to grow naturally.
The Salon du livre de cuisine ancien & moderne returns June 14 and 15, 2025
News & Events
The Salon du livre de cuisine ancien & moderne returns June 14 and 15, 2025
Signings, round-table discussions, prize-giving ceremonies, guest chefs... The Salon du livre de cuisine ancien et moderne returns on June 14 and 15, 2025 for a third edition rich in encounters.
Become Partners