L'Ambassade survived the COVID pandemic and is better than ever. It features creative French…read morecuisine and a fabulous--and inexpensive--wine list. I had the tuna, which was perfectly cooked and surrounded by a succulent puree of red peppers with leeks. The wife had the lamb, which she also said was delicious. For a starter we tried the scallops in a cream sauce--so tender and NOT overcooked. Desert was a homemade mille feuille that used whipping cream instead of pastry cream, making it much lighter than your usual mille feuille. The service was brisk and efficient. If you can get a table on the terrace, go for it. The restaurant was packed on a Thursday night so be sure to make a reservation and expect tight tables--typical in France. The place as crowded with happy locals, a sure sign that it delivers great food at a fair price.

Not sure why such high reviews. My gazpacho was green and in dire need of salt, although the…read morefalafel in the Lebanese special was excellent with its super crisp outside and soft inside. However even salt didn't help the orange hummus in the plate. Dessert was good, service was friendly but overwhelmed.

From the owner: Pour se faire plaisir Le Manoir du Plessis est une belle bâtisse installée dans un vaste parc…read moreombragé. Il se compose de trois salles, de dépendances, d'un parc et d'une agréable terrasse qui sont autant d'endroits appropriés pour les séminaires, les mariages et autres célébrations. Côté gastonomie, voici quelques suggestions pourt vous mettre l'eau à la bouche : filet de tacaut en croûte d'herbes et son coulis de langoustines, raviole ouverte de lapereau et son jus aux herbes fraîches, escabèche de rouget à la provençale ou encore filet de veau farci à la julienne de légumes et sa sauce sangria.

Good, typical french Café & Bar in the City of Rennes. I remember the good coffee and the american…read morecookies. Young service team, that was always polite and helpful. Thank you for a nice hang out during my stay in the Bretagne.

This place sounded good so we thought we'd give it a try. Be aware that this restaurant is in the…read morehistoric area of Rennes, where tables are packed and spilling onto sidewalks on a balmy, end of summer evening. We had called ahead to make a reservation, but could not get through: the operator said the "service did not exist." Perhaps it had closed, we thought. Since we couldn't get a reservation, we decided to just head there and take our chances. I did not tell the maitre d' that we had cruised for a half hour looking for a parking spot, but we did. Using the Apple map program for directions is a challenge in a European town you don't know, in which the announcer's French is so bad you don't have a clue what street she's talking about. We ended up in a parking garage and walked about five blocks to get there. At any rate, the maitre d' was snooty and not at all helpful. So I can't talk about the food, but the attitude is more what I would have expected decades ago. Most French are aware that tourism is a major industry for their country and act accordingly. I speak French, so he did not have that excuse. I would give it a zero for that reason, but that would make it appear I hadn't given a rating.

From the owner: Un délicieux petit restaurant Un délicieux petit restaurant, au charme indéniable et à l'accueil…read morechaleureux. Décoration originale, ainsi que la cuisine. Une bonne adresse de la capitale bretonne. Prix modiques. Il est conseillé de réserver car l'endroit est petit.

From the owner: Au Château d'Apigné D'inspiration romantique, l'atmosphère du restaurant allie raffinement,…read morediscrétion et élégance. À mi-chemin entre classicisme et la décoration contemporaine, le charme XIXème frappe dès l'entrée... Avec sa cuisine dépouillée et précise, l'assiette que l'on découvre est surprenante par ses couleurs et ses associations. Derrière les fourneaux, Philippe Peudenier, spécialiste de la cuisine de Châteaux, a auparavant exercé aux Châteaux de Locguenolé et de Sully. La cuisine change quotidiennement et s'enrichit de nuances exotiques et japonisante. Des exemples ? La dorade grise en maki sushi, la sole et la crevette coquillages servies dans un bouillon verveine citronnelle, le Saint-Pierre laqué au vinaigre de gingembre, riz noir, coriandre et parfumé au curry...