Racines

The story

Racines Rennes – Michelin-starred Modern Cuisine by Chef Virginie Giboire

Racines

At Racines in Rennes, chef Virginie Giboire serves a refined, modern cuisine built on the best seasonal ingredients. Her philosophy is direct: ingredients should taste of what they truly are. The short, regularly renewed menu is a promise of freshness, sourcing local products at their peak. This commitment to quality and precision earned the restaurant a Michelin star, a recognition that sits naturally alongside the chef’s exacting standards.

Giboire’s path to her own kitchen began in Rennes, where she was born, and where a childhood passion for cooking, sparked by her grandmother, first took root. After school, she moved to Paris to train at the prestigious Ferrandi school. She then honed her skills in some of the capital’s most respected houses: alongside Guy Martin at Le Grand Véfour (two stars), Alain Dutournier at Le Carré des Feuillants (two stars), and as a pastry chef at Itinéraires with Sylvain Sendra. She later worked as a chef de partie at Thierry Marx’s Sur Mesure (two stars) at the Mandarin Oriental, and spent two years as sous-chef at the hotel’s Le Camélia.

Returning to her roots, Giboire opened Racines in Rennes with her partner Fabien Hacques. In 2020, the restaurant moved to a larger space at 4 passage Antoinette-Caillot, doubling its surface area while keeping the same focused ambition: a refined, welcoming experience where the cooking speaks for itself. The atmosphere is one of quiet elegance, letting the precision of the modern cuisine take centre stage.