“Roellinger, a name that evokes the sea, spices, noble fish, inspiration, the seasons, absolute freshness. Once at the table, comfortably seated facing the sea of course, we first travel in thought by discovering the menu with titles that are both poetic and mysterious.” It’s an understatement to say that the guide liked the two-star restaurant!
-
2 The Kervarrec house, Saint-Grégoire
“Regional and inspiring cuisine. The chef plays with content and form, expressing distinguished and tasty compositions.” This restaurant located ten minutes north of Rennes obtains the second best score in the ranking operated by Gault & Millau. He also holds two Michelin stars. From there to say that there is no coincidence…
-
3 Le Saint-Placide, Saint-Malo
“Luc Mobihan is indeed a placid chef, which excludes neither temperament nor talent,” comments the guide about this one-star Michelin restaurant. Restaurant motto: to choose is to deprive yourself of the rest…
-
4 Auberge du Pont d'Acigné, Noyal sur Vilaine
The restaurant is also included in the guide’s “remarkable restaurants” category. The chef experienced “the powdered affectations of the great gastro, with its hoopla and its prestige, and came back from it, continuing his path towards the truth of the product, the truth that deep down he always advocated,” writes the guide. Also starred, the restaurant located very close to Rennes, but sufficiently surrounded by greenery, offers “current, co-responsible and natural cuisine”.
-
5 Yes, Rennes
Unsurprisingly, the top of the ranking is monopolized by a Michelin-starred restaurant. In first place with a score of 15.5/20, Gault & Millau named the Ima establishment. Former chef at Le Coq-Gadby, Julien Lemarié has created a place which wonderfully combines the richness of the Breton region and the subtlety of Japanese cuisine. “It is very difficult not to leave the place with a smile on your face, won over by this instinctive cuisine, very creative and graphically careful,” indicates Gault & Millau.
Chef Julien Lemarié at the Ima restaurant. (Le Mensuel de Rennes/Lionel Le Saux) -
6 Racines, Rennes
Another starred restaurant in the Breton capital, Racine obtains a score of 15/20 and “remarkable restaurant” status. According to Gault & Millau, the establishment run by chef Virginie Giboire is “one of the most exciting restaurants in the prefecture” of Ille-et-Vilaine. In her restaurant with a magnificent setting, she offers refined cuisine mainly focused on the sea.
-
7 La Table des Pères, Piré-Chance
In this “vast complex spread out in the Rennes countryside from a 19th century castle”, the chef, Jérôme Jouadé, offers “incisive and harmonious” cuisine, which can be discovered with a small particularity: the menu is in fact imposed and is tasted “blind”. In addition to being greedy, you have to be playful, but the formula is a hit.
-
8 La Table Breizh Café, Cancale
Here chef Raphaël-Fumio Kudaka “has taken charge of Japaneseizing local resources and Bretonnizing Japanese cuisine,” writes the guide. He also remembered “The excellence of the products, the meticulousness of the compositions, the finely crafted flavors, the taste change”.
The owners of Maison Vermer want the customer to have a taste experience within their restaurant. The couple is also considering launching activities soon. (The Telegram/Steeven Pellan) -
9 Maison Vermer, Saint-Malo
In January 2024, three months after the resumption of “Coude-à-coude”, the gastronomic guide Gault & Millau awarded the restaurant a 14/20 in the novelty category. “It was a surprise for us,” said its owners, who are again featured in the guide. Quentin Durand's cuisine is not only aesthetic, but singularly concise, delicate and joyful.
-
10 Le Troquet, Cancale
“Strict respect for the seasons and the absolute freshness of the products remain its foundation,” explains Gault & Millau about chef Laurent Helleu. Located on the port of Cancale, the location is also worth the detour.
