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Holen
A star-awarded restaurant that combines poetry and technique in Rennes
Restaurant, Gourmet cuisine
in Rennes
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Everyone is talking about this new restaurant. Passionate about the material and about physical-chemical processes, chef Tugdual Debéthune proposes unique “artistic and experimental cuisine”.
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After a brilliant career working with the best, from Reverdy to Bras, Tugdual Debéthune developed a mastery of techniques and encyclopaedic culinary knowledge leading him to attempt the most daring recipes. He spends hours in the kitchen discussing his next recipes; his team shares his taste for perfection, audacity and exploration. He seeks to unravel the secrets of a type of fish, a fruit or a vegetable by using it in a very different way, such as his cauliflower dessert. His beetroot...
After a brilliant career working with the best, from Reverdy to Bras, Tugdual Debéthune developed a mastery of techniques and encyclopaedic culinary knowledge leading him to attempt the most daring recipes. He spends hours in the kitchen discussing his next recipes; his team shares his taste for perfection, audacity and exploration. He seeks to unravel the secrets of a type of fish, a fruit or a vegetable by using it in a very different way, such as his cauliflower dessert. His beetroot baked in a rye bread crust served with Kombu seaweed stock is utterly surprising, along with the smoked haddock and Aquitaine caviar.
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Chef
- Tugdual Debéthune
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Spoken languages
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