Racines

Who this place suits

With family

4/10

As a couple

9/10

With friends

8/10

Solo

6/10

With a dog

3/10

Reduced mobility

8/10

These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.

About

In the Passage Antoinette-Caillot in Rennes, Racines showcases the starred cuisine of Virginie Giboire, born in the Breton capital. With Fabien Hacques as sommelier and host, she creates clear gastronomy, attentive to market vegetables, fine fish and precise pairings, in a dining room with an open kitchen. Racines (roots) has a personal meaning for Virginie Giboire: after training and working in Paris, the chef came back to her home town to assert her cooking. The current address in the Passage Antoinette-Caillot opened after a move in 2020, in a larger, contemporary setting; use this address in your navigation app. Trained at Ferrandi among others, Virginie Giboire worked in several top Paris restaurants before opening her own. Her cooking is about accurate cooking, clear produce and a strong sense of texture. She does not chase spectacle on every plate: a broth, a sauce or a subtle pairing can be enough to create emotion. The star confirmed in 2026 reflects this consistency. Fish, crustaceans, vegetables and herbs from regional producers form the heart of the cooking. The chef draws on the Lices market, without turning the menu into a list of Breton specialities. Past dishes have featured John Dory, artichokes, cockles and capers, or organic egg, parmesan, sage and mushrooms; they change with the season. The contemporary dining room is built around a kitchen visible to guests, adding to the warm atmosphere without becoming a show. A specific seating request remains subject to confirmation. In the dining room, Fabien Hacques selects wines from small producers, organic or biodynamic estates and more established houses, to match the freshness of a fish, the depth of a sauce or the delicacy of a vegetable. Give your budget at the start for simple, relevant advice. The house offers a short menu and a lunch menu renewed often, with several choices of starters, mains and desserts depending on the catch. A gastronomic dinner usually takes longer. Note that it is closed on Saturday lunchtime, even though it opens on Saturday evening. The Passage Antoinette-Caillot is near the Boulevard de la Liberté, within walking distance of central Rennes. Before the meal, visit Les Champs Libres or the old streets; on Saturday morning, the Lices market shows the link between the chef’s cooking and local produce.

What you will see

• Cuisine: seasonal starred French gastronomy, fish and crustaceans, local vegetables and chosen wines.
• Chef: Virginie Giboire, from Rennes, trained at Ferrandi among others; Fabien Hacques is co-manager, sommelier and dining room manager.
• At 4 passage Antoinette-Caillot since moving in 2020.
• One Michelin star confirmed in the 2026 national list.
• The kitchen is open to the dining room.
• Seasonal Breton produce, especially fish, crustaceans and producers’ vegetables; the Lices market is a source of inspiration.

Practical information

Nearby

The Lices market, Boulevard de la Liberté, Place de la République, Les Champs Libres, the historic centre of Rennes

Frequently asked questions

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