Michelin Restaurants in Rennes
Bombance
The name hints at an abundance of food, drink and fun with friends, a promise that is kept within the stone walls of this bistro with an open kitchen and a few seats at the counter. From 5pm, you can wash down plates to share with a biodynamic or natural wine from the appealing wine list. From 7pm, you can choose from a menu-carte: roast pak choi, paprika sabayon and roasted hazelnut; skate wing, citrus butter, cream of celery, smoked Jerusalem artichoke, chestnuts and a langoustine jus. Very well cooked and seasoned with pizzazz and skill, each dish is packed with fresh ingredients.
Rennes - FRANCE
Imayoko
This is the sister restaurant of chef Julien Lemarié's MICHELIN-starred Japanese-style restaurant (IMA). At lunchtime, in a relaxed atmosphere, you can enjoy a variety of Japanese donburi – a bowl of rice with toppings that vary according to the season or inspiration. In the evening, French dishes are skilfully revisited with a Japanese touch, such as leeks with miso and katsuobushi vinaigrette. The service comes with a smile!
Rennes - FRANCE
La Petite Ourse
At this restaurant, Charlotte is in charge front of house while Germain cooks up good, generous food made with quality regional – and mainly organic – ingredients. Without sidelining poultry or fish, vegetables do take centre stage: white asparagus, sunflower seed praline and preserved lemon; steamed egg, buckwheat cream, roasted vegetable juice and chard stalks; fennel vanilla cake, lemon cream and preserved orange zest. Reservations are essential, as the people of Rennes have realised they are on to a good thing, with reasonable prices to boot!
Rennes - FRANCE
Le Paris-Brest
The new Rennes train station chose an emblematic Breton chef to reinvent its station restaurant: Christian Le Squer, chef of the three-star restaurant Le Cinq at the Four Seasons Paris. He playfully revisits the traditional cuisine he grew up with, adding contemporary touches. A combination of design (by Jouin Manku studio), bistronomy and a wine list curated by Eric Beaumard (Breton sommelier). You're in for a treat if you stop off here.
Rennes - FRANCE
Fezi
The epitome of a friendly neighbourhood bistro steeped in an irresistible buzzy vibe. Fezi means "home-made" in Brittany's Gallo language. Cédric Bruneau, the young owner-chef, prepares tasty, straightforward, market-fresh cuisine, favouring regional ingredients. We tasted a carpaccio of wrasses (fish), beetroot, smoked cream and fingered citron; skate wing, mashed squash, cream of mussels; lemon curd, shortbread, steamed meringue and dried lime. Natural and biodynamic wines.
Rennes - FRANCE
Holen
“Seasonality on the plate” is the mantra of this talented chef, who has worked at the prestigious Auberge de l’Ill, as well as with renowned names such as Michel Bras and Emile Jung. His Breton-inspired recipes demonstrate his dedication to top-quality ingredients, including vegetables grown by small local producers using permaculture principles, and fish sourced from small boats that avoid intensive fishing (as a result of which he has been awarded a “Green Food” label). Holen also has his own kitchen garden and makes his own compost. The final result is ethical cuisine that is full of flavour and elegantly presented in the form of surprise menus, all served in a bistro refurbished with natural materials. Delightful!
Rennes - FRANCE
Racines
When a talented chef from Rennes, Virginie Giboire, embraces her roots (or "Racines"), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, "taught her everything"), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, bright and modern setting.
Rennes - FRANCE
Ima
(Temporarily closed, reopening planned for mid-September) “Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your turn to travel!
Rennes - FRANCE
Essentiel
On the picturesque Canal d'Ille-et-Rance, an original building with huge glass panes; inside, wood, brick and a metal structure lend the place an "urban loft" feel, making this a charming venue. Comfortable in her position at the helm, chef Blandine Lucas revisits the bistro classics, and is an adept of good produce – the many vegetables from their kitchen garden, in particular, come to mind. Examples of dishes include the bacon and mushroom ravioli, parmesan emulsion; saithe fillet, wheat risotto, leek cream.
Rennes - FRANCE
La Table du Balthazar
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.
Rennes - FRANCE
POF
The lunchtime menu is chalked up on a slate, while in the evening, the dishes of the concise menu carry playful, tongue-in-cheek names, which do however require a certain command of the French language to be appreciated! The globetrotting partners aim for a friendly vibe, a wide range of culinary influences (cream of cauliflower with Brittany curry spices, wakame crumble; crunchy quinoa and a Mexican-inspired jus; pear, myrtle, star anis, mascarpone and matcha tea) and market-fresh ingredients in line with the zeitgeist.
Rennes - FRANCE
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