The story
Bombance is a bistro and wine bar at 23 rue de la Chalotais in Rennes, and Michelin awarded it a Bib Gourmand in 2026 for good-quality, good-value cooking. The name refers to a generous, festive meal eaten together, and the menu is built around that idea.
The menu is made for sharing, with dishes that change according to the season and local produce. Recent listings on the site include shiitake with bread cream, chives and sheep's cheese, BBQ Pradenn pork with glazed turnip and beetroot juice, and snacked monkfish with glazed carrot, olive and citron. Desserts include a praline choux and a confit Héliantis with crumble and spiced ice cream. Lunch and dinner use different price tiers, so the menu shifts between the two.
Wine carries as much weight as the food here. The list leans toward biodynamic and natural bottles, which guests can drink at the bar or at rustic tables, or take away. Le Fooding listed the place in 2026, describing an undulating bar and a relaxed setup that suits solo diners. The team is led by Breton sommelier Pierre Hollerich and Parisian chef Gaëtan Coculo, who took over the former Rewined space.
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good quality, good value cooking
“Drink well, eat well” – that’s the plan at this cave à manger in Rennes, run by Breton sommelier Pierre Hollerich (who trained under Ducasse and at Fulgurances) and Parisian chef Gaëtan Coculo (who sharpened his skills at L’Avant-Poste), in the former and much-missed Rewined. Is this new joint able to make you forget all the good times at the old natural wine bar, seated at the undulating bar or around one of the rustic tables? Definitely, judging by their selection of bottles… and plates served Friday at lunch: light and airy fried oyster mushrooms in a buckwheat flour batter, brought back down to earth by a delightful grilled onion skin mayonnaise; perfectly rosy pork fillet served with a creamy cauliflower purée, roasted cauliflower and a punchy olive and plum condiment; before beetroot and chili ice cream, surrounded by pickles made from the same vegetable, plus stewed rhubarb, raw cream and a crispy gavotte cookie. At night, shared plates perform alongside the prix-fixe menu: barbecued zucchini with smoked yogurt and tarragon; glazed carrots with sea urchin cream and candied kumquat; yellow pollack accras and spicy mayonnaise for dipping… // Marie-Louise Terrasse
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