
5

"In Rennes, a modern French sensibility drives a concise menu with signatures like monkfish with gnocchi and veal with Jerusalem artichokes, onions and sage. "Back in her hometown, chef Giboire has taken over the controls of the former Azoeñ. She proposes very elegant cuisine — made with top-notch ingredients — organised into a short menu. Served in a laid-back and intimate atmosphere conducive to sharing confidences..." - Kenneth Goh