Racines
A valued asset in the capable hands of an inspirational chef
Restaurant, Gourmet cuisine
in Rennes
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Nobody was surprised when Virginie Giboire was awarded her first Michelin star in early 2019. Since arriving in Rennes in September 2017, everyone had high hopes for this ambitious woman who spent time at both the Grand Véfour and the Carré des Feuillants Michelin-starred restaurants. Today, the Racines restaurant is a must-visit destination in Rennes.
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Here is a chef who does her home town proud! After graduating from the école de cuisine Ferrandi (the Ferrandi cooking school which is known as the Harvard of gastronomy), it is in Rennes that the pretty blond decided to open her own restaurant, sensing that the gastronomical landscape there was moving fast. The restaurant, which hosted the Michelin-starred Aozen establishment for many years, is well known by the locals. It provides a cosy, light and streamlined atmosphere where Virginie's...
Here is a chef who does her home town proud! After graduating from the école de cuisine Ferrandi (the Ferrandi cooking school which is known as the Harvard of gastronomy), it is in Rennes that the pretty blond decided to open her own restaurant, sensing that the gastronomical landscape there was moving fast. The restaurant, which hosted the Michelin-starred Aozen establishment for many years, is well known by the locals. It provides a cosy, light and streamlined atmosphere where Virginie's friend, Wine Sommelier Fabien Hacques, works wonders front of house. Meanwhile, in her open kitchen, Virginie herself can be seen working cod loin, pork tenderloin, farm-reared veal, langoustines, octopus, John Dory, razor clams, lobsters and Iberian pigs and combining them with a range of fresh tangy and exotic aromas (kumqat, mint, verbena, wasabi, shiso, pollen, marjoram, cherries and peanuts). For dessert, her new take on the traditional shortbread biscuits of Brittany never fails to delight.
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Chef
- Virginie Giboire
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Environment
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Capacity
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Spoken languages
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Services
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Services
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Rates
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Payment methods
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Rates 2025
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Menu of the day—
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A la carte—
