理想住宿基地
作为雷恩都会区的一部分,尚皮耶提供了宁静的居住环境,同时紧邻主要交通枢纽。适合希望避开市中心拥挤、追求安静休息的商务及休闲旅客。
作为雷恩都会区的一部分,尚皮耶提供了宁静的居住环境,同时紧邻主要交通枢纽。适合希望避开市中心拥挤、追求安静休息的商务及休闲旅客。
得益于其作为雷恩都会区成员的身份,旅客可快速抵达雷恩市区及周边景点。虽然无独立机场,但通过区域交通网络可高效连接主要航空枢纽。
漫步尚皮耶,感受布列塔尼地区的独特魅力。这里既有现代化的生活便利,又保留了传统的地方特色,是探索西北法国的理想起点。
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把法国雷恩
When a talented chef from Rennes, Virginie Giboire, embraces her roots (or "Racines"), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, "taught her everything"), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, brigh
官网The epitome of a friendly neighbourhood bistro steeped in an irresistible buzzy vibe. Fezi means "home-made" in Brittany's Gallo language. Cédric Bruneau, the young owner-chef, prepares tasty, straightforward, market-fresh cuisine, favouring regional ingredients. Natural and biodynamic wines.
官网The secret behind the Zest’s success is market-fresh cooking, original recipes dusted with exotic notes, spices and seasonings, a delightfully friendly vibe and in summertime, a riverside patio on the banks of the Vilaine. Slick service with a smile.
官网Le Paris-Brest has skilfully reinvented the railway station buffet concept with a playful new take on traditional Breton fare. A judicious blend of stylish design, a bistronomy slant and a cohesive menu make this welcoming spot a setting in which to indulge. Long opening hours and a slightly shorter menu in the afternoon mean you can drop in for a light meal. Packed with fine labels, the wine selection contributes flavour and balance.
官网Behind a discreet green frontage, this restaurant bears the signature of a couple with international experience: Noé Viviès, from Brittany, in the kitchen; Lucy Rosedale, an English wine specialist, front of house. The short menu, updated weekly, takes a straightforward approach: flavour, jus and seasoning take precedence over fancy plating. Ideas picked up during their travels make their presence subtly felt: scallop tartare with XO sauce and watercress cream; barbecued duck with smoked potato purée and reduced jus; or a cardamom cream puff topped with hot chocolate – formidable in its effect
You can expect a meal in a smart, stylish brasserie vein, crafted by talented chef Benjamin Jourdren. The score of this restaurant, set in what must be Rennes’ most elegant hotel, shines the spotlight on first-class, local Breton produce. Jourdren adds a novel spin to traditional recipes and ingredients, illustrated by buckwheat-flavoured butter that flanks white poppy seed bread, quickly seared scallops cooked in fermented milk, ravioles of kale cabbage with citron, or hay-flavoured creamy quenelle paired with apple. Fine tableware adorns the elegantly laid tables and the eye is often drawn t
官网The lunchtime menu is chalked up on a slate, while in the evening, the dishes of the concise menu carry playful, tongue-in-cheek names, which do however require a certain command of the French language to be appreciated! The globetrotting partners aim for a friendly vibe, a wide range of culinary influences (cream of cauliflower with Brittany curry spices, wakame crumble; crunchy quinoa and a Mexican-inspired jus; pear, myrtle, star anis, mascarpone and matcha tea) and market-fresh ingredients in line with the zeitgeist.
官网景点数据来自 Wikidata(CC0)等开放来源,按知名度与距离排序,仅供参考。
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