LV
Loïc Villemin
Restaurant Toya
distingué par une étoile Michelin et une étoile verte Michelin
I chose the name of my restaurant as a tribute to Lake Toya in Japan, located on the island of Hokkaido in the heart of the Shikotsu National Park. Toya is also the town that hosts the restaurant of Michel BRAS, a chef for whom I have boundless admiration — I consider him the father of the Beautiful and New French Cuisine.
When I think of that Japanese world between land and water, the landscapes that come to mind feel strikingly similar to those I enjoy every day at my restaurant, perched on a hillside overlooking the Faulquemont golf course. Dominated by the intense green of chlorophyll and the blue of the sky reflected in the lakes, this natural universe brings a serene and luminous atmosphere to my table — and inspires a cuisine that honors plants, herbs, and a return to nature.
To me, Japan also represents precision, quality, and extreme freshness — values that are deeply rooted in our culinary identity. I enjoy incorporating Japanese touches into my creations as a tribute to this country with its inspiring sense of excellence.
Toya opened its doors in June 2010, a project entirely imagined by myself and my family. With the help of my father, I designed the space as a reflection of who I am. In 2017, having grown, matured, and shared unforgettable moments with my guests, fellow chefs, and producers, I decided to redefine the philosophy of my cuisine. We marked this evolution with a full renovation of Toya — led by my brother Sacha, an architect. Local sourcing, ethical and flavorful products, and above all, respect for our planet have since become central pillars, alongside the constant pursuit of excellence on the plate.
Chef Loïc Villemin grounds his cuisine in the present moment. He creates according to the rhythm of his producers, the seasons, and his own inspiration.
Equally passionate about elevating everyday ingredients and working with noble products of distinguished flavors, Loïc Villemin follows a mindful and responsible approach, favoring local and sustainable sourcing. That said, he makes no secret of his love for seafood, which he selects with great care and pairs with the essence of his ever-present regional roots.
His cuisine is delicate, refined, light — yet also creative and playful. It speaks to all gourmets, whether they cherish culinary tradition or are open to bold new pairings.
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