Lueurs

Rating: 15
Author: Gault&Millau

2 Quai De Port Boulet, 49080 Bouchemaine, France

15/20
Remarkable Restaurant

BOOK

9 PHOTOS

Chef: Romain Zarazaga
Cooking: French | Gastronomic | Local | Modern
Style: Elegant | Romantic

Budget (€)

Indicative price per person (excl. drinks)

55 to 110

Gault&Millau's review 2026

In this 18th-century manor house overlooking the Maine River, Romain Zarazaga—Young Talent of the Year 2026—never ceases to surprise us with the poetry evident from the very first glance at his menus: “First Glimmers,” “Play of Light,” “Spring Splendors,” or “Chiaroscuro”; research and creativity are the hallmarks of his cuisine, as this chef—who trained at Troisgros and Renaut—elevates ingredients to new heights with the utmost precision. From the amuse-bouche—a herb-infused cushion of wild garlic and lemon balm—to the Auvergne mountain pork with its full-bodied jus, with mint leaves adding a touch of freshness, everything on the plate is a perfect balance of flavors and precision. Just before that, we were delighted by some visually striking green asparagus: the tips roasted, the stalks standing upright in a dashi broth and topped with shavings of dried bonito, planed so thinly with a wood plane that they shimmer in the light. A vibrant dish, the result of clear thoughtfulness, where the coherence of its execution owes nothing to chance. Right through to dessert, clarity and simplicity reign supreme in this arrangement featuring thin, crispy wafers atop a honey cream, accompanied—to maintain the dish’s overall harmony—by a floral sorbet; bringing the meal full circle before bites of strawberry compote and Anjou hazelnuts. The wine list is thoughtfully curated, venturing off the beaten path, giving pride of place to the region’s prestigious wines—from Roche-aux-Moines to Coulée-de-Serrant—while also featuring a beautifully crafted Vosne-Romanée. This creative and attentive chef is able to serve such a three-course menu for €55. The light is beautiful on this May afternoon, just like the cuisine of this passionate chef, who has now earned three toques.