Tête d'Ail

35000 RENNES

12.5/20
Gourmet Restaurant

2 PHOTOS

Cooking French | Local

Price Indicative price per person (excl. drinks)

20€ à 34€

Gault&Millau's review

12.5/20

Gourmet Restaurant This is the story of two friends from the same Breton hotel school, Joris Lebigot and Paul Henri. After a decade or so going their own way (Joris in the kitchen, notably with Stéphanie Le Quellec, Paul also in various Parisian establishments, but in service), they finally decided to join forces and take over the good bistro "le Goût des Autres". The bright yellow of the façade has now been replaced by a deep blue. While the interior has been renovated, the previous decorative spirit remains: purity and simplicity above all. "Good food, good atmosphere"! Like a mantra, the slogan is emblazoned on Paul's t-shirt! Service is friendly and relaxed. A good start to a festive atmosphere. On the other hand, we were less convinced that day by the "soundtrack", at sustained volume: rap, rap and more rap! Joris's gourmet cuisine, meanwhile, has no shortage of rhythm, sustaining attention throughout the meal. White asparagus, still slightly crunchy, is treated tonnato style, with a lot of flair (crispy capers, lemon powder, chile crispy oil...). The bird is served as a roasted fillet (like the onions) and the leg as a shredded confit on a tartlet. Sappy cooking juices. Dessert is a delicate almond cookie, strawberry tartar and sorrel. The cellar is relatively limited, but very interesting: Anjou from domaine des Terres Blanches, pic saint loup from domaine Zélige-Caravent, ventoux from domaine de la Combe au Mas, côte de beaune from Emmanuel Giboulot...in Alsace, Pépin Blanc from the Dietrich family...However, we would like to see more conviction in their presentation.

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