Toya, 1*, near Metz (F)… amazing restaurant. Loic Villemin was at the time the youngest chef to be awarded a Michelin star in France and when you come to eat here, you immediately understand why.
The cooking here is creative, bold and delicious. Using first class ingredients from beets, radishes to duck and lobster… the versatility of Loic is impressive. He keeps pushing to surprise you dish after dish, taking you off the beaten track… his dishes are at times very technical but never losing the essence of fine dining out of sight…balanced flavours prevail.
What I really like about this place is that the cooking here has a very own identity. Extremely important in times where trends are being copied and originality is often lost under the overwhelming pressure of the risk of losing a Michelin star or points in GaultMillau… Loic doesn’t seem to be too bothered by all of that. He just cooks and creates as if Michelin and GaultMillau don’t exist…always trying to surprise and please his clients…refreshing!
Do take a look at the wine list here…absolute treasure chest for wine afficionados, including a wide selection of DRC wines.
I know, it’s in the middle of nowhere, but hey, so is Faviken. Loic is less hyped and thankfully so, as it wouldn’t go well on him. He is humble, hardworking but most of all passionate about his job…you see his love for his ingredients, his obsession with cooking as soon as you look into his eyes.