You can expect a meal in a smart, stylish brasserie vibe whipped up by talented chef Benjamin Jourdren, former second who became head chef in 2020. Located in what must be Rennes’ most elegant hotel, the cooking shines the spotlight on essentially Brittany produce of top-notch quality. The recipes have been reworked, illustrated by the buckwheat-flavoured butter that flanks white poppy seed bread, quickly seared scallops cooked in soured milk, ravioles of kale cabbage with citron, or hay-flavoured creamy quenelle paired with apple. The tables are elegantly laid with fine crockery and the eye is often drawn to the outdoor patio which can be seen through the handsome conservatory.