Chef
Yann Maget
- Discipline
- Chef
- Based in
- Kervignac, France
i. Biography
From a second’s post at Le Bristol in Paris, France, working with Key Kobayashi, Yann Maget’s route leads to Kervignac, where he is chef of L'Inattendu - Domaine de Locguénolé and responsible for the cuisine at the two restaurants of Domaine de Locguénolé. The journey has gathered hard markers along the way: Meilleur Ouvrier de France Cuisine in 2023, then a 2025 Michelin Guide star awarded to the restaurant.
Beginnings
A formative point in Maget’s career was Le Bristol, the Paris address where he held the role of second. He also worked as second with Key Kobayashi, a detail that places technical responsibility early in the path without turning the cook into a headline before the work itself. That background now reads less like a preface than a pressure line: a chef trained in exacting kitchens, then moving toward a personal language in Brittany. The later cooking would not abandon classic structure; it would carry it into a region defined, on the plate, by tides, fields, markets and producers.
The Rise
In 2023, Maget became Meilleur Ouvrier de France Cuisine, one of the clearest credentials in French cooking. Two years later, the Michelin Guide awarded one star to L'Inattendu - Domaine de Locguénolé in Kervignac, France, recognizing the restaurant where his Brittany cooking had taken visible shape. The cuisine there combines products from the sea and the land, opens itself to the ocean and the Breton terroir, and depends on careful selection from local producers, with menus guided by the seasons. His own framing is direct: "Of course, we have products from the sea, we have shellfish, sea fish, but we must not forget the Breton land." Alongside that land-and-sea identity, the menu features traditional bourgeois cuisine described as generous, refined and elegant. The point is not a break with French classicism, but a shift in its address: toward Brittany’s seafood, shellfish, meat, butter, vegetables and fruit, all handled through a precise local lens.
Today
At Domaine de Locguénolé, Maget oversees the cuisine for both restaurants, with L’Inattendu serving as the named stage for his Michelin-recognized work. His specialty is Breton land-and-sea cuisine centered on local seafood, shellfish, meat, butter, vegetables and fruit from Brittany. One dish explains the method especially well: a revisited boudin aux pommes with cuttlefish, chiseau, technical work and precise seasoning. Maget describes its evolution plainly: "We wanted to revisit this boudin aux pommes a little, and we added cuttlefish, chiseau, a bit of technique and above all good seasonings; there was a lot of work on it, and it is one of our flagship dishes now." The repertoire also includes sea urchins, abalone, kari gosse Breton spice with crab, Saint-Barthélémy pigeons, veal sweetbreads with small spelt, Breton lobster with curry, carrots and ginger, sea urchin with pasta, fennel and lemon, and grapefruit with vanilla and meringue. Read together, those dishes make a map of his current kitchen: ocean, inland farms, spice, butter, acidity, sweetness and technique, brought into motion through the seasons in Kervignac.
Profile updated July 2026
FAQ
Asked of Yann
Where did Yann Maget begin their career?
An early role in Yann Maget’s career was second at Le Bristol in Paris, France, where he worked with Key Kobayashi.
What roles has Yann Maget held?
He has held the role of second at Le Bristol and worked as second with Key Kobayashi before becoming chef of L'Inattendu - Domaine de Locguénolé.
What is Yann Maget doing now?
Yann Maget is chef of L'Inattendu - Domaine de Locguénolé in Kervignac, France, and is responsible for the cuisine at the two restaurants of Domaine de Locguénolé.
