Loïc LE BAIL

Chef : 1 restaurant

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.