The story
Bombance is a restaurant, wine bar, and wine shop on rue de la Chalotais. The name comes from the French word for a particularly copious, festive meal shared with others. Here, that spirit of generosity defines everything.
The kitchen focuses on seasonal, local produce, prepared with simplicity and precision. The menu changes regularly, offering a selection of dishes meant to be shared. Lunch is a set menu at 25€, while dinner is 39€. Recent offerings include a starter of shiitake with cream of bread and ewe cheese, or rock fish with rouille and potato tuile. Mains might feature gyoza filled with squash, sweet-sour and butternut pickles, or pork Pradenn with BBQ glaze, glazed turnip, and beet jus. Desserts like confit heliantis with spice ice cream or praline choux with toasted sunflower seeds round out the meal.
The wine list is carefully chosen, emphasising biodynamic and natural wines. Guests can drink on site or take bottles home. The atmosphere is intimate and unpretentious, built around the idea of creating a true sense of celebration and sharing.
This commitment to quality and value earned Bombance a Michelin Bib Gourmand in 2026, recognising good quality, good value cooking. It is a place for those who enjoy honest, flavourful food and a relaxed, welcoming setting.
Recognition
Ambience
Details
History
good quality, good value cooking
“Drink well, eat well” – that’s the plan at this cave à manger in Rennes, run by Breton sommelier Pierre Hollerich (who trained under Ducasse and at Fulgurances) and Parisian chef Gaëtan Coculo (who sharpened his skills at L’Avant-Poste), in the former and much-missed Rewined. Is this new joint able to make you forget all the good times at the old natural wine bar, seated at the undulating bar or around one of the rustic tables? Definitely, judging by their selection of bottles… and plates served Friday at lunch: light and airy fried oyster mushrooms in a buckwheat flour batter, brought back down to earth by a delightful grilled onion skin mayonnaise; perfectly rosy pork fillet served with a creamy cauliflower purée, roasted cauliflower and a punchy olive and plum condiment; before beetroot and chili ice cream, surrounded by pickles made from the same vegetable, plus stewed rhubarb, raw cream and a crispy gavotte cookie. At night, shared plates perform alongside the prix-fixe menu: barbecued zucchini with smoked yogurt and tarragon; glazed carrots with sea urchin cream and candied kumquat; yellow pollack accras and spicy mayonnaise for dipping… // Marie-Louise Terrasse
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