La Table de Balthazar

35000 RENNES

13/20
Chef's Restaurant

11 PHOTOS

Chef Benjamin Jourdren

Cooking French | Gastronomic | Modern

Price Indicative price per person (excl. drinks)

50€ à 76€

Gault&Millau's review

13/20

Chef's Restaurant The dress code of the staff is impeccable. The restaurant of the city's only 5-star hotel has to live up to its reputation (although the "shells" on the restaurant menu are a little less classy). In the large dining room, which stretches out to a charming patio, the atmosphere is in no way intimidating or staid. The decor is elegantly sober and warm. The service - very young - is invigorating and attentive. So, yes, inexperience can sometimes make itself felt, but good will and a smile win the day in the end. Just like Benjamin Jourdren's cooking, fresh and sharp. The cooking of the yellowfin tuna is exemplary. The summery, refreshing character is provided by lightly candied strawberries, a few sprigs of spinach and a (strawberry) juice with hints of basil. An additional treat: a (tuna) tartare topped with a delicate low-fat hollandaise. The pork, sourced directly from a local farm (Maison Brielle), is of fine quality. The pandan sauce sets it off to perfection, as does the accompanying corn, grilled and mashed. A simple but refreshing and pleasant dessert: a poached peach, a little flat in taste but judiciously boosted by ginger and combined with verbena. The wine list opens with two pages of prestigious bottles... More reasonably, you can still pick and choose from the 60 or so well-known references: patrimonio from Yves Leccia, saint-joseph from domaine Durand, châteauneuf-du-pape from domaine de la Janasse, saumur-champigny from château du Hureau, muscadet Luneau-Papin, jurançon from domaine Cauhapé and a few foreign suggestions.