Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

Nell Giroir | 3/17/25, 4:02 PM

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.

" We got the news two weeks after opening, so it was obviously a big surprise! "Romain Zarazaga, chef at Lueurs restaurant (2 toques), was named Grand de Demain at the Gault&Millau Tour Pays de la Loire. The event was held this Monday, March 17, 2025 in ???

A promising launch

Opened in January 2025 in the Château du Petit Serrant, the Lueurs restaurant quickly attracted attention. In just two weeks, it was awarded 2 toques and a score of 14/20, a distinction as rapid as it was unexpected. " We feel expected, and we're lucky enough to be in the guide right from the start, so it's great for us! ".

In this intimate 25-30-cover restaurant, where diners can choose the length of the menu before being surprised, the chef claims to offer a " poetic and happy " cuisine, based on the region's terroir. Passionate about wild herbs, he honed his style with Emmanuel Renaut at Flocons de Sel, where he was introduced to foraging. " I was hooked! "he recounts. When he settled in Bouchemaine, he had to learn all over again, exploring the local bounty of market gardening, viticulture, wild herbs and proximity to the ocean. These are all resources that he now strives to bring to the fore in his cooking.

An encouraging distinction

The inspectors came for lunch, on a three-course menu. " We're very happy, and at the same time a little frustrated not to have been able to show everything we can do at the moment, but at the same time it gives us room for improvement, so it's great ", says the chef.

Now Grand de Demain, he welcomes this title with great enthusiasm. " It pushes us to do even better, and shows that we're not doing all this for nothing ," he explains. It's a great recognition for this first opening as chef and project leader.

" It was a real thrill to see the first customers we didn't know sit down at the table, " he recalls

These news might interest you

Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region News & Events

Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region

The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
Top restaurants that have made Lille a new gastronomic destination Tables & Chefs

Top restaurants that have made Lille a new gastronomic destination

For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure News & Events

Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure

Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
Bernard Loubat, the culinary critic from Marseilles, has passed away News & Events

Bernard Loubat, the culinary critic from Marseilles, has passed away

Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.
Marc Veyrat boards the Train Bleu for an exceptional dinner News & Events

Marc Veyrat boards the Train Bleu for an exceptional dinner

On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.
Create the millefeuille of your dreams with Philippe Conticini News & Events

Create the millefeuille of your dreams with Philippe Conticini

Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.

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