Tête d’ail
Bistronomico-festive
Restaurant
in Rennes
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A pair of benefactors are behind this restaurant, which has quickly become a firm fixture in the Rennes dining scene. This is hardly surprising, given the integrity of its cuisine and its sense of conviviality.
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Joris Le Bigot and Paul Henry... These two friends from hotel school each went their own way before picking up the thread of their story in Brittany's capital. Tête d'ail is their shared home, due to open in spring 2024. Having worked at the Bristol and the Prince of Wales, alongside Stéphanie Le Quellec, Joris is cleverly 'bistronomising', not forgetting the veggies and vegans on a menu that includes veal tartare with white penja pepper and cébettes, polenta with corn and breaded oyster...
Joris Le Bigot and Paul Henry... These two friends from hotel school each went their own way before picking up the thread of their story in Brittany's capital. Tête d'ail is their shared home, due to open in spring 2024. Having worked at the Bristol and the Prince of Wales, alongside Stéphanie Le Quellec, Joris is cleverly 'bistronomising', not forgetting the veggies and vegans on a menu that includes veal tartare with white penja pepper and cébettes, polenta with corn and breaded oyster mushrooms, or pollack with hollandaise spiced with smoked paprika. There's seriousness in the sourcing, thoughtfulness and joy in the dishes and in the atmosphere... It's not unusual for the sound to rise during the evening, and so does the atmosphere! Decomplexed!
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Spoken languages
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