Tête d'Ail

35000 RENNES
12.5/20
 Gourmet Restaurant
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© 34 rue Vasselot
© DR
2 PHOTOS
Cooking
French | Local
Budget (€)
Indicative price per person (excl. drinks)
20 to 34

Gault&Millau's review 2026

In this Rue Vasselot, where it seems easy enough to make a name for oneself, this garlic-headed chef is not resting on his laurels and offers a true cuisine d'auteur, raising the bistro genre to a certain level of excellence. It's not just contemporary market cuisine, but the demonstration of a real personality, that of Joris Lebigot, full of ideas and originality. The chef, who worked with Stéphanie Le Quellec, offers a truly interesting menu, with his buckwheat tartlet, smoked sausage brunoise, grilled Roscoff onion mousse, comté cheese and sobacha, a rainbow trout from Hauts-de-France, parmesan and pistachio viennoise, roasted green asparagus, pistachio sabayon, barbary duck, lemongrass broth, red onion petals and turnip, millefeuille, popcorn ganache, caramelized popcorn and cocoa pecan caramel. Excellent room service.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 34 Rue Vasselot
35000 Rennes
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