Loïc Villemin

Chef Loïc Villemin's culinary philosophy is deeply rooted in an artisan's soul, viewing himself as a seeker, dreamer, and sportsman. His restaurant, Toya, is named after the volcanic Lake Toya in Hokkaido, Japan, a region he considers a culinary paradise rich in wild produce, animal husbandry, and market gardening. This inspiration translates into a serene, luminous dining ambiance that prioritizes vegetables, herbs, and a profound connection to nature. Villemin's ethos is marked by a rigorous commitment to locavorism and sustainability. He champions a zero-plastic policy, actively works to reduce waste, and consciously avoids over-fished sea species. For meat, he practices whole carcass utilization, and his Jersey cows provide milk and cream. His vegetables are sourced through a direct collaboration with a market gardener, ensuring ingredients are grown specifically for the restaurant. This dedication to "local and reasoned" sourcing, coupled with a deep respect for the planet, forms the bedrock of his kitchen. Evolving since Toya's opening in 2010, Villemin refined his philosophy in 2017, further emphasizing local, ethical quality, and environmental stewardship. His cuisine is envisioned in the moment, adapting to the caprices of nature, the seasons, and the daily offerings of his dedicated producers. He aims to subtly infuse his creations with "Japanese touches," paying homage to Japan's inspiring demands for precision, quality, and extreme freshness, all while being influenced by the groundbreaking work of Michel Bras, whom he reveres as a pioneer of modern French cuisine. Chef Loïc Villemin's technical mastery is characterized by cutting-edge techniques and a relentless pursuit of precision, quality, and extreme freshness. His approach to flavor and plating results in delicate, fine, and light compositions that are simultaneously creative and playful. He excels at sublimating both everyday and noble ingredients, frequently incorporating Japanese-inspired notes and giving prominence to vegetables and herbs in his generous creations. Rather than offering a fixed menu, Chef Villemin crafts a "mystery menu" that transforms weekly, directly reflecting the dynamic availability from his suppliers and the ever-changing rhythm of nature. Guests are invited to choose the desired number of courses, then entrust themselves to the chef's spontaneous creativity. While no specific signature dishes are named, his mastery is evident in his ability to highlight specific ingredients, such as freshwater fish like carp, which he praises for its incredible flesh quality.

Career

• Apprentice Chef at Arnsbourg, Baerenthal
• Apprentice Chef at Arnaud Lallement, Tinqueux
• Apprentice Chef at Relais Bernard Loiseau, Saulieu
• Second Chef at Laurent Peugeot, Pernand-Vergelesses
• Chef-Owner at Toya, Faulquemont

Mentored by Jean-Georges Klein, Nicolas Le Bec, Bernard Loiseau, Arnaud Lallement.