Racines

The story

Racines: Modern Cuisine in Laval – Chef Clément Guyon’s Return to His Roots

A Homecoming on the Mayenne

In the heart of Laval, just steps from the Mayenne river, Racines is the personal project of chef Clément Guyon. Born in the city, he trained from the age of fourteen and spent years cooking in some of the world’s most celebrated kitchens – Flocons de Sel in Megève, Atelier Crenn in San Francisco, and La Marine on Noirmoutier, all three-Michelin-starred establishments. The name Racines means “roots,” and it’s exactly what he returned to: opening his own restaurant, at his own image, in his hometown.

Convivial, Gourmet, Seasonal

The kitchen’s philosophy is straightforward: to highlight local producers by working with the best ingredients of the terroir, season by season. The result is a modern cuisine that is both convivial and gourmet, presented in elegant plates that let the produce speak. The menu changes regularly, reflecting what’s available. At lunch, a choice of formulas allows for a quick yet refined break, while the evening menus – from the three-course Découverte to the seven-course Racines – offer a deeper exploration. A côte de bœuf to share is a signature on the lunch menu, and the wine pairing options are carefully chosen.

A Michelin-Recognised Address

Racines has already earned a place in the Michelin Guide, recommended for its quality and consistency. The restaurant’s warm, welcoming atmosphere extends to its terrace, ideal for sunny days, and the space is fully accessible. For chef Guyon, cooking and serving is a passion – one he now shares with his hometown, from the kitchen of Racines.