Exploring Rennes: Local Dishes, Restaurants & Traditional Recipes

Exploring Rennes: Local Dishes, Restaurants & Traditional Recipes

If you find yourself in Rennes, the beautiful capital city of Brittany, France, you are in for a treat when it comes to local cuisine. Rennes is known for its rich culinary heritage, combining traditional Breton dishes with modern gastronomy. Whether you're a seafood lover or prefer hearty meat dishes, Rennes has something to satisfy every palate.

Local Dishes

One of the most iconic dishes in Rennes is the famous "galette-saucisse." This simple street food is a must-try when visiting the city. It consists of a savory buckwheat pancake filled with a delicious grilled pork sausage, usually served with mustard. It's a quick and tasty snack that you can find at food stalls and local markets throughout the city.

Another beloved local dish is the "kig ha farz," a hearty stew made with various meats such as pork, beef, and chicken, along with vegetables like cabbage, carrots, and turnips. What sets this dish apart is the "farz," a type of dumpling made with buckwheat flour, served alongside the stew. It's a comforting dish that warms the soul on a chilly day.

If you're a seafood enthusiast, you must indulge in Rennes' fresh oysters. Brittany is famous for its oyster production, and Rennes is the perfect place to savor these briny delights. Be sure to try them with a squeeze of lemon or a drizzle of shallot vinegar for the ultimate flavor experience.

Restaurants

Rennes boasts a vibrant culinary scene with an abundance of restaurants that cater to various tastes and budgets. Whether you're seeking traditional Breton cuisine or international flavors, you'll find it all in this charming city.

1. Le Saint-Georges

Located in the heart of Rennes, Le Saint-Georges is a renowned restaurant specializing in Breton seafood. Here, you can indulge in an array of freshly caught seafood dishes, from succulent lobster to delicate scallops. The elegant ambiance and attentive service make it a perfect choice for a special occasion.

2. La Taverne de la Marine

For a taste of classic Breton fare in a cozy and relaxed setting, head to La Taverne de la Marine. This restaurant serves up traditional dishes like galettes, seafood platters, and cider-marinated ham. It's a go-to spot for hearty meals and friendly service.

3. Le Coquillage

If you're looking to experience fine dining in Rennes, Le Coquillage is the place to go. It has been awarded two Michelin stars and offers an exquisite menu designed by renowned chef Olivier Roellinger. The restaurant focuses on seafood and showcases the best of local ingredients in innovative and artistic dishes.

Traditional Recipes

To bring a taste of Rennes to your own kitchen, here are a couple of traditional recipes to try:

1. Galette-saucisse

Ingredients:

• For the galette:
• 250g buckwheat flour
• 500ml water
• A pinch of salt
• For the saucisse:
• 4 grilled pork sausages
• Mustard

Instructions:

1. In a mixing bowl, combine the buckwheat flour, water, and salt to make a smooth batter.
2. Heat a non-stick frying pan over medium heat and pour a ladleful of batter onto the pan. Quickly spread the batter to form a thin, round galette.
3. Cook the galette for a few minutes on each side until golden brown and crispy. Repeat with the remaining batter to make more galettes.
4. Grill the pork sausages until cooked through.
5. Place a grilled sausage in the center of a galette and roll it up. Serve with mustard on the side.

2. Kig Ha Farz

Ingredients:

• 500g mixed meats (pork, beef, chicken)
• 1 leek, chopped
• 1 onion, chopped
• 2 carrots, sliced
• 1 turnip, diced
• 1 small cabbage, chopped
• 200g buckwheat flour
• 2 eggs
• 250ml milk
• Salt and pepper to taste

Instructions:

1. In a large pot, add the meats, leek, onion, carrots, turnip, and cabbage. Cover with water and bring to a boil. Reduce the heat, cover, and simmer for 2-3 hours until the meats are tender.
2. In a bowl, mix the buckwheat flour, eggs, milk, salt, and pepper to make a batter. Let it rest for 30 minutes.
3. Using a cheesecloth or a clean cloth, tie the batter tightly to create a dumpling pouch.
4. Add the dumpling pouch to the pot with the meats and vegetables. Simmer for another hour until the dumpling is cooked through.
5. Remove the dumpling from the pot and slice it into thick rounds.
6. Serve the kig ha farz with the meats, vegetables, and dumpling slices. Season with salt and pepper to taste.