Renée

Rating: 13
Author: Gault&Millau

59140 DUNKIRK

13/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Charles Bruneval
Cooking: French | Gastronomic | Local | Vegetarian
Services: Privatization | Terrace
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

24.50 to 85

Gault&Millau's review 2026

After several years working with such greats as Guy Savoy and Thierry Marx, chef Charles Bruneval, winner of the Gault&Millau Award, has returned to his native land to open his own restaurant. In homage to his grandmother, from whom the restaurant takes its name, guests come to Renée's for a convivial moment in a warmly decorated, modern family atmosphere. Just a stone's throw from the sea wall, it's only natural for the chef to offer a refined selection of products from the Côte d'Opale, with its strong character, and to highlight the region's producers and breeders for a simple yet rigorous cuisine. Local artisans are also given pride of place in the pottery, tables and other decorative elements that give the place its identity. Scallops, razor clams with garlic butter, not forgetting blue lobster from Audresselles and the unavoidable shrimp croquettes, are all representative of this fresh and abundant terroir. Dunkerque girolles in yellow wine, Steenvorde squab and generous sweetbreads are served with - or come with, as some regulars already say - a now unavoidable potato emulsion smoked using techniques well known in the region. Connoisseurs will be tempted by the hare à la royale, accompanied by one of the great wines on the menu. The iodized pavlova with blueberries or the chocolate mousse following Grandma Renée's recipe round off the meal for a clientele as local as it is international, adding a few Flemish and Walloon accents to the murmurings in the room. The cellar, while not enormous, is able to meet the demands.