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Nicolas Bon, from La Basse Cour, and Eva Lozano, from the Jardin des Mille Pas, are planning to open their tavern on June 19 in Rennes.

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C. Allain / 20 Minutes

  • In Rennes, a new guinguette project is about to materialize in the preserved sector of Prévalaye.

  • The associations La Basse Cour and the Jardin des Mille Pas are planning to open on June 19 a hybrid place combining agriculture and bar restaurant.

  • Entirely outdoors, this future party venue should be accompanied by a restaurant as a second step.

"I'm taking a break because it's very physical".

Pick in hand, Maxime is hard at work.

This morning, this chef is busy removing part of the earthen floor from the old barn of the Château de la Prévalaye, in Rennes.

If the castle has disappeared for a long time, some buildings have survived and have hosted a participatory project for a few months which should lead to the opening of a tavern and later a restaurant.

Maxime will be the leader and will exchange his pickaxe for an apron and sharp knives.

But before that, he must continue to dig in order to pass the pipes of his future workspace, which looks more like an archaeological site than a restaurant kitchen.

Supported by the associations La Basse cour and Le Jardin des Mille pas, this project for a place combining culture, agriculture and food will result in the opening of a tavern described as "ideal" by its designers.

“We have held aperitif sites so that everyone can define their ideal vision of this place.

What came out was that we had to keep a natural appearance, in a respected environment and to reuse the materials available on site, ”explains Eva Lozano, coordinator of the Jardin des Mille pas.

"We have to have the impression that it has always been like that", continues Nicolas Bon, one of the founders of La Basse Cour.

In Rennes, the association La Basse Cour is preparing a tavern surrounded by nature in the wild and unspoiled site of La Prévalaye.

- The barnyard

The whole was examined by the landscape designer Adélaïde Fiche, member of Folk Paysage, and design students from the Bréquigny high school to become a place of transmission around food.

The objective will be to “bridge the gap” between the unspoiled nature of Prévalaye and the working-class district of Cleunay, which convinced the city of Rennes to support them.

"We make the field, they make the plate"

For the time being, the place still looks like a vast construction site, where a good number of volunteers come to lend a hand.

Faced with the uncertainty that hovers around the reopening of bars and restaurants, the promoters of the project have nevertheless set themselves the objective of opening on June 19.

At noon, the place will serve a cuisine based on fruits and vegetables that have grown in the vegetable garden located a stone's throw away.

"We do the field, they make the plate," slips the coordinator of the neighboring garden.

In the evening, it will turn into a charming outdoor bar.

Food trucks will stop there to feed the most greedy.

And a stage will host groups from time to time.

The open-air café has even been designed for parents, who will be able to let their children play in this secure space equipped with huts and other natural games.

To achieve its overall budget of 120,000 euros, La Basse Cour has launched a crowdfunding campaign which ends in less than a week.

As for the restaurant project, it will come as a second step, in the old family house that had long been abandoned.

Something tells us that she is going to give herself a nice second life.

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  • Gastronomy

  • Cooked

  • Fruits and vegetables

  • Organic agriculture

  • Garden

  • Gardening

  • Party

  • Agriculture

  • Restaurant

  • Bar

  • Reindeer