Toya
Faulquemont, France
⭐1 Star
The Experience
From Michelin Guide
Tōya is a famous volcanic lake in northern Japan, in the heart of the Shikotsu-Tōya nature reserve. In the eyes of youthful globetrotting chef, Loïc Villemin, this region is something of a gastronomic Eden where wild fish, plants and herbs thrive and high-quality fruit and vegetables are grown. All of which has inspired this Zen-styled restaurant (overlooking a golf course) with a hip ‘natural’ slant! Our aspiring Buddhist monk chef has spent retreats in the top gourmet sanctuaries of France, notably with Jean-Georges Klein, Nicolas Le Bec, Bernard Loiseau and Arnaud Lallement. His love of fine produce is particularly visible in the mystery, weekly-changing menu. Cutting-edge skill and creativity are apparent in the likes of ikejime trout from Abreschviller, with textures of carrot, ginger and caraway. Unmissable.
Unique Things
From Visitor Experiences
Michelin Green Star for Ecological Commitment
Toya is not only a Michelin-starred restaurant but also awarded the Michelin Green Star, recognizing its strong dedication to sustainability and ecological coherence. Chef Loïc Villemin emphasizes reconnecting with nature, working closely with local producers and farmers to ensure seasonality and locality in his cuisine.Zen-Styled Japanese Influence with Local French Ingredients
The restaurant blends a Japanese-inspired Zen aesthetic and philosophy with the rich local produce of the Moselle region. Chef Villemin draws inspiration from the volcanic lake Tōya in Japan and incorporates wild fish, plants, herbs, and high-quality fruits and vegetables from the surrounding area, creating a unique fusion of Japanese minimalism and French terroir.Weekly-Changing Mystery Menu Featuring Cutting-Edge Techniques
Toya offers a weekly-changing "mystery" menu that showcases innovative culinary techniques and creativity. For example, dishes like ikejime trout from Abreschviller paired with textures of carrot, ginger, and caraway demonstrate the chef’s skill and inventive approach to flavor and texture combinations.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at the Michelin-starred restaurant Toya in Faulquemont, led by Chef Loïc Villemin, reflect a strong commitment to local, seasonal, and ecological produce sourced within 40 kilometers around the restaurant. Key ingredients include:
Local vegetables and surplus produce: Chef Villemin emphasizes using ungraded or surplus vegetables, minimizing waste by transforming whey into broth and ricotta, showcasing a sustainable approach to ingredient use.
Fresh fish, especially Lindre perch: This local freshwater fish is highlighted in signature dishes paired with citrus, roots, and river essence, embodying the restaurant’s nature-inspired cuisine and connection to local water sources.
Roots and river essence: These natural elements are used to evoke the terroir and environment of Moselle, contributing earthy and fresh flavors that define the restaurant’s identity.
Whey (from local dairy): Used innovatively to create broths and ricotta, whey represents the chef’s dedication to zero waste and ecological coherence in his culinary creations.
These ingredients are significant because they embody Toya’s philosophy of ecological coherence, seasonality, and strong relationships with local producers, resulting in dishes that are both refined and deeply connected to their natural and cultural environment. The menu changes weekly to reflect what is freshly available, ensuring the utmost freshness and respect for the local ecosystem.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Toya Menu (5 courses): €120
- Toya Menu (7 courses): €180
Signature Dishes
- Foie Gras: €45
- Blue Lobster: €95