Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region
The chef at Le Saint-Placide restaurant in Saint-Malo was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2024.
"I'm thrilled, it's really a great award, and not just for me, for my teams, my customers and my suppliers, because they too contribute directly or indirectly to our house going well." Luc Mobihan, chef at Saint-Placide in Saint-Malo, was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne. The event was held this Monday, June 3, 2024 at Domaine Le Mezo, Vannes.
Arrival at Saint-Placide
After four years away from the stove, a friend of the chef's told him about "a small restaurant for sale" in Saint-Malo. It was the perfect opportunity for Luc Mobihan to take up his apron and "embark on this adventure" in 2003, almost 21 years ago. With his partner Isabelle in the dining room and a team of just a dozen people, he was awarded a 14/20 mark from the outset. The chef describes his cuisine as"world cuisine". I love the Indian Ocean and Asia, so of course I marry local products with those from other continents".
A proponent of a more flexible cuisine, Luc Mobihan has also decided to include a vegetarian menu on his menu, which has been entirely thought out so as not to be "the same without the animal protein", he explains. What's more, at Le Saint-Placide, you can eat à la carte or adapt your menu, a "flexibility" that's dear to Luc Mobihan's heart, so that his guests don't get "uptight" and enjoy a real moment of "pleasure".
Gault&Millau d'Or 2024
After just over twenty years, is this a fine reward? "Yes, it's a great reward, especially as it's something we weren't expecting at all, because it's not what I had in mind. With humility, the chef doesn't see this honor too much as recognition, but rather as the validation of long hard work "I prefer to imagine it as if someone said to me: Luc, every day, what you do, it's not too bad."
▶ Find the full portrait of chef Luc Mobihan in the Têtes d'affiche section of the guide Bretagne on sale this Thursday, June 6, 2024.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
