“It’s a collective reward for the work done over a year by all the teams at the estate!” Yann Maget, head chef at L’Inattendu (3 toques), was named Grand de Demain 2025 at the Gault&Millau Tour Bretagne. The event was held on Monday, May 26, 2025, at Château des Pères, in Piré-Chancé, near Rennes. On the banks of the Blavet, fifteen minutes from Lorient, the Domaine de Locguénolé reopened its doors after three years of renovation. The goal? To offer a complete experience, from the room to the plate. At the helm of the kitchens, Yann Maget, Meilleur Ouvrier de France 2023, has been leading the kitchens of the gastronomic restaurant L’Inattendu and the bistro for a year and a half. “This reopening gave us the opportunity to create,” he says. Everything has been carefully thought out, from custom-designed furniture to the choice of tableware, “to really go far in the taste and service experience, because one does not go without the other.” Having passed through great houses (with Yannick Alléno, Pierre Gagnaire, and Kei Kobayashi), but also through smaller structures, Yann Maget took the time to find his way. At Locguénolé, he draws inspiration from the place—a castle in an atypical glasshouse—and especially from the Breton terroir: between land and sea, local products, citrus fruits from their own greenhouse, homemade honey… “There must be coherence and a certain accuracy.” The chef’s touch? A free spirit that does not exclude a nod to other horizons, “The hotel is on the return from the Indies, so we do not forbid ourselves to seek some spices or products from elsewhere.” If the prize rewards the estate’s gastronomic table, Yann Maget insists on the collective dimension: “It’s the reward of a restaurant, but also of a hotel.” True to his values, the chef emphasizes transmission, proud to have been able to build a solid team, which has remained united since the beginning of this new adventure. “Our job is, of course, to cook, but above all to pass on!” Receiving the title of Grand de Demain is, for him, a great encouragement. “It means we did our job well. It motivates us even more.” And this is just the beginning, as the chef still has many projects in mind to continue asserting a sustainable and rooted culinary identity.
