The now ultra-modern Rennes train station has chosen an emblematic Breton chef to reinvent its station restaurant: Christian le Squer, chef of the three-star George V restaurant in Paris puts a gourmet spin on the traditional cuisine he grew up with, for example, savoury kouign amann in a buttermilk soup, candied and caramelised pork belly confit, or paris-brest pastry. A successful alliance of technology (TGV Paris-Rennes in 1hr 25min), design (Jouin-Manku) and gastronomy (with a wine list curated by Eric Beaumard). You're in for a treat.
- MICHELIN guide inspectors
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