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Ima
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(Temporarily closed, reopening planned for mid-September) “Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your turn to travel!
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"Our products – eggs, butter, cream, fish, meat, vegetables, wild herbs, seaweed fished from the shore, tofu, miso – come via short supply chains. We also pool orders with several Rennes restaurants, especially for citrus fruits, certain fish and live animals. We reduce the volume of animal and vegetable waste with a dehydrator-compactor. The resulting substrate is given to a vegetable grower."
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