Racines
Rennes, France
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Celebration of Local Breton Produce in a Contemporary Setting
Racines emphasizes innovative French-inspired cuisine that deeply celebrates local produce from the Brittany region, offering a modern and elegant dining experience rooted in the chef's connection to her origins ("Racines" means "roots").Focus on Subtle Flavor Marriages and Textural Interplays
The restaurant is noted for its refined approach to combining textures and flavors, often sourcing ingredients from small-scale Breton producers to create dishes that are both delicate and complex, highlighting the terroir in a sophisticated way.Led by Chef Virginie Giboire, a Native of Rennes
Unlike many Michelin-starred restaurants led by internationally renowned chefs, Racines is helmed by Virginie Giboire, who brings a personal and authentic connection to the region, infusing her culinary creations with a sense of place and heritage unique to Rennes.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Racines in Rennes are:
- Finest ingredients from small-scale Breton producers: The restaurant emphasizes sourcing top-quality, local ingredients from Brittany, which is central to its identity and flavor profile.
- Seasonal and local vegetables: While specific vegetables are not listed, the focus on subtle marriages of flavors and textures suggests a refined use of fresh, seasonal produce from the region.
- Seafood from Brittany: Given the location and typical Breton cuisine, seafood likely plays a key role, though not explicitly named in the sources, it is implied by the regional sourcing.
These ingredients are used to create elegant, contemporary dishes with clever interplay of textures and subtle flavor combinations, reflecting the chef Virginie Giboire's training and her embrace of her roots ("Racines") in Brittany.
No specific signature dish ingredients were detailed in the sources, but the emphasis on local, small-scale Breton products is the defining characteristic of the restaurant's cuisine.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu Découverte en 6 temps: €120
A La Carte
- Tartare de daurade grise: €45 (formule déjeuner)
- Escargots farcis: not specified
- Yakitoris boulettes: not specified
- Gratin rhubarbe: not specified
- Calamars chorizo: not specified
- Tartelette de cuisses de volaille: not specified
- Entrecôte: not specified
- Crêpe miel citron: not specified
- Mini tacos: not specified