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Loïc LE BAIL

Loïc LE BAIL

Chef : 1 restaurant
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Presentation

"Initially, I wanted to be a cabinetmaker, attracted by the smell of wood. "Originally from the Breton countryside, Loïc Le Bail loved the scents of the forest - "the only other smells that interested me were those of the kitchen".

With his CAP in hand, Loïc Le Bail crossed paths with chef Patrick Jeffroy, who took him under his wing at the Hôtel de l'Europe in Morlaix. A friendship quickly developed between the two enthusiasts. Jeffroy offered Loïc the job of second-in-command, then took him to Paris to work for Alain Senderens at the Archestrate. Loïc Le Bail made a name for himself and helped open Lucas Carton, before moving on to Guy Savoy and Pierre Gagnaire. A few months later, an opportunity arose in Brussels. The young man was appointed head of the French residence at the European Economic Community. "I was doing bourgeois cooking, which bored me.

Loïc Le Bail returned to Brittany in 1989 - "I missed the sea". He found it again at the Hôtel Brittany & Spa, in Roscoff, as chef. At the time, the owners' first objective was to develop the hotel, but in 2006, the motivated chef had his own kitchen built, to his own taste. "I like butter, salt and buckwheat, my cooking is resolutely Breton but iodized, with a few light Asian touches. My wife comes from Japan, and I go there regularly. Over there, seaweed, which we find here, is like a vegetable" His gastronomy was quickly rewarded. Gault&Millau crowned him with 3 toques, and in 2023 awarded him the Techniques d'Excellence trophy for the Brittany region. Loïc Le Bail has been a fixture at the Brittany for over thirty years.

B. G.

Biography & Awards

Its restaurants

Open
Le Brittany
16
/ 20
Remarkable Restaurant
Le Brittany
Address 29680 ROSCOFF
Chef Loïc Le Bail
Cooking French | Gastronomic
Budget 95 € to 169 €

Its news

Loïc Le Bail, Gault&Millau d'Or 2025 for the Bretagne region
News & Events
Loïc Le Bail, Gault&Millau d'Or 2025 for the Bretagne region
The chef at Le Brittany restaurant in Roscoff was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2025.
Tomorrow's chefs
Gault&Millau Tour Bretagne 2025
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.the event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
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