In downtown Rennes, just a few minutes from the Jacobins Convent, Clément and David’s restaurant continues to build on its success and maintain its reputation for excellent market-fresh cuisine. The two former IMA chefs once again demonstrate the valuable experience they gained working alongside Julien Lemarié, serving up dishes prepared with care and featuring simple, elegant recipes. For these sunny days, the menu is fresh and seasonally appropriate, featuring tomato carpaccio with black garlic ketchup and gladiolus, duck breast with braised lettuce and duck jus, hazelnuts, and red onion cream, and finally a dessert featuring apricot and elderflower ice cream. Good service.
Chef
