Racines
On full view from her open kitchen, chef Virginie Giboire is cool and precise as she prepares a sophisticated market cuisine that earned her a Michelin star, one of the few restaurants in Rennes to garner that distinction. Everyone nowadays is doing seasonal and local, but Giboire, who trained at Paris's prestigious Ferrandi school and with superstar Thierry Marx, wields a traditional mastery in dishes that carry her unique signature: mixing wild-crafted herbs and seasonal ingredients in dishes like John Dory with spring asparagus, wild garlic, and roasted buckwheat. The vibe is low-key and friendly, and the fixed price menus—there is no à la carte—are a good value.
