Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

Nell Giroir | 3/17/25, 4:02 PM

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.

" We got the news two weeks after opening, so it was obviously a big surprise! "Romain Zarazaga, chef at Lueurs restaurant (2 toques), was named Grand de Demain at the Gault&Millau Tour Pays de la Loire. The event was held this Monday, March 17, 2025 in ???

A promising launch

Opened in January 2025 in the Château du Petit Serrant, the Lueurs restaurant quickly attracted attention. In just two weeks, it was awarded 2 toques and a score of 14/20, a distinction as rapid as it was unexpected. " We feel expected, and we're lucky enough to be in the guide right from the start, so it's great for us! ".

In this intimate 25-30-cover restaurant, where diners can choose the length of the menu before being surprised, the chef claims to offer a " poetic and happy " cuisine, based on the region's terroir. Passionate about wild herbs, he honed his style with Emmanuel Renaut at Flocons de Sel, where he was introduced to foraging. " I was hooked! "he recounts. When he settled in Bouchemaine, he had to learn all over again, exploring the local bounty of market gardening, viticulture, wild herbs and proximity to the ocean. These are all resources that he now strives to bring to the fore in his cooking.

An encouraging distinction

The inspectors came for lunch, on a three-course menu. " We're very happy, and at the same time a little frustrated not to have been able to show everything we can do at the moment, but at the same time it gives us room for improvement, so it's great ", says the chef.

Now Grand de Demain, he welcomes this title with great enthusiasm. " It pushes us to do even better, and shows that we're not doing all this for nothing ," he explains. It's a great recognition for this first opening as chef and project leader.

" It was a real thrill to see the first customers we didn't know sit down at the table, " he recalls

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