Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Nicolas Le Tirrand, new head chef at Hôtel Les Mouettes in Larmor-Plage

Nicolas Le Tirrand, new head chef at Hôtel Les Mouettes in Larmor-Plage

Mathilde Bourge | 11/15/24, 10:45 AM

After selling his Sources restaurant in Lorient, Nicolas Le Tirrand will become Executive Chef of Hôtel Les Mouettes in Larmor-Plage. The hotel will feature two distinct restaurants.

A new chapter for Nicolas Le Tirrand: from spring 2025, he will be working as executive chef and partner at Hôtel Les Mouettes in Larmor-Plage, in collaboration with owner Gérard Le Faouder and associate director Frédéric Avignon. After proving himself at the Sources restaurant (3 toques) in Lorient, which he recently sold and where he will officiate until the end of February 2025, Nicolas Le Tirrand is set to transform Les Mouettes' culinary offering into a contemporary tribute to marine flavors.

One hotel, two restaurants

The adventure begins in March 2025, with the opening of a seasonal bistro within the hotel, where the chef will offer cuisine rooted in the terroir, highlighting the freshness and diversity of Breton produce. True to his vision of simple, respectful cuisine, Nicolas Le Tirrand aims to create a welcoming place where the best of coastal produce will be sublimated in authentic, refined dishes. "We'll be offering pretty much the same thing as we already do at the hotel restaurant, but with my own personal touch," he explains.

But the culinary innovation of Les Mouettes won't stop there: after major renovations starting at the end of 2025, a gourmet restaurant will complete the offer with a high-end menu, also based on the marine world. This large-scale project, which has taken a long time to mature, aims to make Hôtel Les Mouettes a must-visit destination for lovers of ocean-inspired cuisine. "In 2026, we'll be pushing the button," he laughs.

For Nicolas Le Tirrand, this commitment is a natural progression in his career, allowing him to anchor his expertise in a place with unique potential, where he will continue to explore marine flavors in all their forms. "I'm originally from Larmor-Plage and I worked in this hotel twenty-one years ago, just before moving to Paris. It's a return to my roots in a place I'm particularly fond of, very peaceful, with the customs path between the beach and the terrace. Opposite, there's the ocean, and behind, the hotel is surrounded by nature.it makes you want to achieve great things," concludes Nicolas Le Tirrand, clearly looking forward to this new adventure.

These news might interest you

Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie News & Events

Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie

La Scène des Chefs Valrhona reopens its doors for a new 2025 edition. Discover the first part of this chocolate-filled program.
Le Voyage des Mangeurs: an itinerant culinary adventure in Auvergne News & Events

Le Voyage des Mangeurs: an itinerant culinary adventure in Auvergne

Jean Covillaut and Pierre Reure, both of whom made their name on Top Chef, will be presenting their traveling restaurant in Auvergne in April. Beware, there won't be room for everyone!
A new Mama Shelter in Toulon planned for 2027 Hotels & Bed & Breakfast

A new Mama Shelter in Toulon planned for 2027

Following openings in Nice and Marseille, Mama Shelter is continuing its expansion in the Mediterranean region with a new address planned for late 2027 in the former Évêché building, right in the heart of the Cours Lafayette.
Fanny Rey in 5 dishes News & Events

Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The Cheffes! 2025: A not-to-be-missed solidarity event News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE