Renée

Renée pays homage to grandmother Renée and to the traditional home cooking of the Dunkerque region. After more than ten years training in Paris with Michel Rostang, Guy Savoy and Thierry Marx, the chef returned to his native coast to open a restaurant near the Malo‑les‑Bains seawall focused on authenticity and terroir. The team sources locally (poissonneries and site‑listed producers), builds a wine list via domaines such as Tollot‑Beaut and Mongeard‑Mugneret, and emphasizes hospitality and careful sourcing. Renée holds entry in the Guide MICHELIN 2025, a Gault & Millau young talents distinction and an Artisan Militants de la Qualité label. A warm dining room features smoked‑green walls, custom solid oak tables, unique ceramics and handmade leather seating; local craftsmanship is integrated throughout to create a cozy, refined bistro‑chic setting where guests should feel at home. Traditional, terroir‑driven cooking highlights fresh seasonal ingredients from sea and land — seafood and fish landed nearby, game and regional vegetables — and revisits recipes of the past with refined technique; the style favors generous, precise plates over showmanship. Charles Bruneval leads the kitchen. Specialties include smoked potato emulsion, ravioli with spider‑crab bisque, lobster preparations, veal with rice (riz de veau) and seasonal game dishes.