You can expect a meal in a smart, stylish brasserie vein, crafted by talented chef Benjamin Jourdren. The score of this restaurant, set in what must be Rennes’ most elegant hotel, shines the spotlight on first-class, local Breton produce. Jourdren adds a novel spin to traditional recipes and ingredients, illustrated by buckwheat-flavoured butter that flanks white poppy seed bread, quickly seared scallops cooked in fermented milk, ravioles of kale cabbage with citron, or hay-flavoured creamy quenelle paired with apple. Fine tableware adorns the elegantly laid tables and the eye is often drawn to the lovely outdoor patio, visible through the huge picture windows.