In the Breton capital, sustainable cuisine is becoming legion.
This is demonstrated by the Nourritures collective, which actively participates in the Goûts de Rennes festival, the second edition of which takes place from October 2 to 8 with four-handed dinners in offbeat places, meetings with producers and committed workshops.
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
Read also
Our most beautiful guest rooms 2022 in Normandy, Brittany and Center
The most comforting: The Little Dipper
THE PLACE.
Immaculate white walls, elbow-to-elbow tables, wooden chairs and retro benches: the regular clientele flocks every lunchtime to this bistronomic canteen without fuss in the city center.
THE PLATE.
Like the decor, the slate goes to the essentials and as local as possible: 3 starters, 3 main courses and 2 desserts, with a vegetarian proposal each time.
That day, the homemade udon noodles, buttered clams and candied lemon hit the bullseye.
The dish does not miss its target either: a pearly Guilvinec hake and its tangy rhubarb cubes that awaken the taste buds, softened by a carrot mousseline and a tarragon sabayon that pushes to finish the basket...
This article is for subscribers only.
You have 85% left to discover.
Cultivating your freedom is cultivating your curiosity.
Keep reading your article for €0.99 for the first month
I ENJOY IT
Already subscribed?
Login