Breaking: rennes Welcomes Two fresh Culinary Concepts in Historic City Spaces
Two revived Rennes addresses are reshaping the local dining scene with tight, market-driven menus and a focus on fresh, regional ingredients. Each project centers on a distinct culinary voice and a compact, quickly rotating menu, designed for lunch service with occasional evening extensions.
Les Demoiselles: A New Kitchen in the Old Petit Hanoi Space
At 11 boulevard de la Tour d’Auvergne, Angélique Domballe—originating from Côtes-d’Armor—takes the helm in the former Petit Hanoi premises, delivering what the team describes as sincere and customary market cuisine.The kitchen operates with a deliberately lean setup: a compact menu of two starters, two main courses and three desserts, refreshed several times each week. The dining room seats roughly thirty guests, where Clémence greets diners with a warm reception.The concept centers on lunchtime service, with extended hours on Thursday and Friday evenings to accommodate the weekend crowd.
Terrible: A New Breath in a Historic Rennes Corner
Terrible is the name behind a refreshed culinary venture in Rennes, led by François Cochet and Clément Foucré, both previously affiliated with Pierre Gagnaire. Executed in a village-like setting near Rennes’ medieval heart, the duo emphasizes local products and sustainable sourcing, including fish from responsible fisheries.The menu is ever-changing, offering a fixed lunchtime format of starter, main, and dessert for €23.
Practical: Les Demoiselles, 11 boulevard de la Tour d’Auvergne, Rennes. Terrible, 11 rue des Portes Mordelaises, Rennes.
| Restaurant | Key Details |
|---|---|
| Les Demoiselles | Location: 11 boulevard de la Tour d’auvergne, Rennes. Chef: Angélique Domballe (from Côtes-d’Armor). Concept: sincere and traditional market cuisine. Menu: 2 starters, 2 mains, 3 desserts; rotated weekly. Atmosphere: intimate, ~30 seats. Hours: lunch-focused with late openings on Thursdays and Fridays. |
| Terrible | Location: 11 rue des Portes Mordelaises, Rennes. Operators: François Cochet & Clément Foucré (ex-Pierre Gagnaire). Concept: daring, locally sourced cuisine near Rennes’ medieval sites. Menu: continuously updated; lunch set of starter, main, dessert for €23. |
Why This Matters: Evergreen Insights for Rennes’ Dining Scene
These openings illustrate a broader trend toward compact, ingredient-driven menus that adapt quickly to seasonal availability. By prioritizing local products and sustainable sourcing, the new projects reflect growing consumer demand for transparency and quality at accessible prices. The intimate settings and lunch-first approach cater to busy professionals and curious diners,while extended evening hours provide a bridge to a growing dinner culture in Rennes.
What This Means for Diners
expect rotating menus that highlight regional produce, a focus on sustainable seafood where applicable, and straightforward pricing designed for midday meals. The emphasis on intimate spaces invites a more personal dining experience and frequent changes promise something new with each visit.
Reader Questions
Wich of these Rennes concepts would you try first for a lunch that pairs affordability with quality? How crucial is a rotating menu to your dining experience, especially in a city known for its history and markets?
Share your thoughts and experiences in the comments, or tell us which Rennes venue you’d like to see featured next.
Stay tuned for updates as these kitchens settle in and expand their hours and menus in the coming weeks.
