Bouchemaine, France
Lueurs
Set within Le Petit Serrant, an 18th-century manor house at the confluence of the River Maine and the Loire, Lueurs is where chef Romain Zarazaga, trained through the kitchens of Laurent Petit, Emmanuel Renaut, and the Troisgros, applies a rigorous sourcing logic to Loire Valley produce. The result is cooking that reads the region closely: line-caught sea bass, charcoal-grilled squab, and sauces that carry as much weight as the main ingredient.
