Le Ciel de Rennes

What Le Ciel de Rennes does

Le Ciel de Rennes is an independent French gastronomic restaurant located on the second floor of the Centre Culinaire Contemporain in Rennes, France, operated by the private company SAS Ciels et Terroirs (RCS Rennes 831 222 492). Founded in 2017 by Michelin-starred chef Jean-Marie Baudic, the restaurant is the first bistronomic establishment in Rennes aligned with the Bleu-Blanc-Coeur sustainable farming certification, with meat and produce sourced from named Bleu-Blanc-Coeur producers (Ferme du Parc, Les Bergers associés, Boulangerie Thierry Bouvier). Under one roof the business operates two distinct dining concepts: the gastronomic Le Ciel de Rennes, serving a menu priced at €26 per person for the summer unique daily menu and higher à la carte and tasting options, and the casual La Cantine du Ciel, open Monday to Friday 11h45–14h for weekday lunches with on-site and takeaway service.

The business has diversified across multiple revenue streams beyond dine-in. A proprietary online ordering platform (commandes.lecielderennes.fr) supports takeaway collection, with a €35 per-order cap, and processes pre-orders for special events and festive seasonal products (smoked salmon, foie gras, capon, Christmas bûches). Corporate bento delivery targets local Rennes businesses and their employees, while a pedestrian Drive Piéton pickup service (originally expanded during the COVID-19 period) handles quick contactless collection. Recurring experience-led revenue comes from ticketed themed gastronomic evenings ('Soirées du Ciel' at €60–€75 per person, 'A la Table de Jean Marie' chef's table at €70–€85 per person, Saint Valentin, dinner-concerts, and 'Des Hauts et Débats' debate evenings), gift card sales, and private hire via the Privateaser platform. The technology stack is intentionally light: a custom website built and hosted by Rennes-based agency Web and Cow, digital QR-code menus, and SACHA contactless serving tools co-developed with product designer Valentin Dio (Atelier D'Ernest); no AI/ML, mobile app, or proprietary platform beyond the online ordering tool is disclosed.

Le Ciel de Rennes serves a hybrid customer mix of individual gourmet diners, local businesses, takeaway customers, and event-seekers, with no named anchor accounts and a broad base of 700+ registered online ordering accounts generating 5,000+ orders within the first ten months of the platform's operation in 2019. The company is privately held with no external venture capital or private equity investment disclosed; the operating entity is led by Pierre Weill as Président, with Pierre Weill heading SAS Ciels et Terroirs and Chef Jean-Marie Baudic heading culinary operations. Operations remain concentrated in Rennes with no geographic expansion evidenced, and headcount is reported at 9 employees.

Name

Le Ciel de Rennes

Legal name

SAS Ciels et Terroirs

Website

https://lecielderennes.fr

Company type

Private

Founded year

2017

Operating status

Operating

Headcount range

1–10 employees

Short description

Le Ciel de Rennes is an independent Michelin-starred gastronomic restaurant in Rennes, France, operating a dual-concept model (fine dining plus casual La Cantine du Ciel) under SAS Ciels et Terroirs, with diversified revenue from dine-in, takeaway, corporate bento delivery, themed gastronomic evenings, and festive seasonal products.

Ownership category

akta.pro rank

NAICS

Full-Service Restaurants (722511), Limited-Service Restaurants (722513)

SIC

Retail-Eating Places (5812), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industry

Casual Dining Restaurants (THAFACAB)

Keywords

• Gastronomic restaurant
• Fine dining
• French cuisine
• Corporate catering
• Event hosting

Headquarters

HQ city

Rennes

HQ country

France

HQ region

Europe

Offices2 records

Markets served

Revenue model

1. On-premise dining - Le Ciel de Rennes: Fine dining service at the gastronomic restaurant (2nd floor of Centre Culinaire Contemporain, Rennes), open Monday to Friday lunch and select evenings for private events. Revenue generated per cover from menupriced meals.
2. On-premise dining - La Cantine du Ciel: Casual weekday lunch service (Monday to Friday 11h45-14h) offering formulae/menus at accessible price points. Revenue per cover through dine-in and takeaway orders placed via the online ordering platform.
3. Takeaway / Menu à emporter: Friday evening takeaway service offering full gastronomic menus for home consumption. Customers order online and collect from a dedicated queue at the restaurant. Payment is made on-site upon collection.
4. Corporate bento delivery: Delivery of gastronomic bento boxes to businesses (minimum order quantities apply), targeting local companies for employee lunch benefits.
5. Gastronomic evenings and special events: Ticketed themed dining events ('Soirées du Ciel' at 60€, 'A la Table de Jean Marie' at 70€) and seasonal special evenings (Saint Valentin, Christmas, concerts) generating revenue per cover with optional wine pairing add-ons.
6. Festive products (produits de fête): Seasonal festive products sold for takeaway: smoked salmon, foie gras, gravlax, scallops, capon, yule logs (bûches), and Christmas biscuits. Products priced per kilogram or per unit and collected on specified dates.
7. Gift cards (Carte Cadeau): Gift cards sold for use against future dining or takeaway purchases.
8. Privatisation and private events: Restaurant space available for private hire for groups and corporate events, generating revenue through dedicated event dining.

Pricing tiers

Go-to-market motion2 records

Distribution channels8 records

Marketing channels8 records

Core offering

Le Ciel de Rennes operates a Michelin-credentialed gastronomic restaurant in Rennes offering fine-dining experiences on-premises, alongside a secondary casual lunch brand (La Cantine du Ciel). The restaurant also provides takeaway service, corporate meal delivery, and hosts private events, with a Bleu-Blanc-Coeur certified approach to sourcing.

Product overview

Le Ciel de Rennes operates as a dual-branded restaurant concept under one roof: the main gastronomic restaurant (Le Ciel de Rennes) offering fine dining experiences with star-chef Jean-Marie Baudic, and La Cantine du Ciel providing accessible quality lunch service. The business extends its offerings through takeaway menus, corporate Bento delivery, gift cards, and private event hosting. Special dining concepts include 'La Table de Jean Marie' for exclusive chef-led experiences and monthly themed 'Soirées du Ciel' gastronomic evenings.

Differentiator

Problem solved

Functional benefit

Segments4 records

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Six partnerships are on record, tiered core and minor.

• SAS Ciels et Terroirs (parent company)coreOthers · 1 January 2017SAS Ciels et Terroirs, registered in Combourtillé (35210 La Messayais), RCS Rennes 831 222 492, is the legal operating entity behind Le Ciel de Rennes. Pierre Weill serves as President. This is the owning and operating company of the restaurant.
• Bleu-Blanc-Coeur (filière/certification)coreStrategic or Co-development PartnerBleu-Blanc-Coeur is a French agricultural certification and producer network focused on health-conscious farming. Le Ciel de Rennes is the first bistronomic Bleu-Blanc-Coeur restaurant in Rennes. The restaurant sources its meats and select produce from Bleu-Blanc-Coeur certified farms, prominently featuring this in its branding and value proposition. Named producers include Ferme du Parc (Dominique Levrard, Sarthe 72) and Les Bergers associés (Florence and Maurice Benattia, Côtes-d'Armor 22).
• Ferme du Parc (Dominique Levrard)minorOthersDominique Levrard operates Ferme du Parc in Sarthe (72), a Bleu-Blanc-Coeur certified farm supplying capon (chapon) to Le Ciel de Rennes. The farm has been featured in producer-focused dining events at the restaurant.
• Les Bergers associés (Florence and Maurice Benattia)minorOthers
• Stephen MeslinminorOthersStephen Meslin is the photographer credited for all professional photographs on the Le Ciel de Rennes website.
• Boulangerie Thierry BouvierminorOthersBoulangerie Thierry Bouvier supplies Bleu-Blanc-Coeur bread that accompanies seafood platter offerings at Le Ciel de Rennes.

Scale indicators5 records

Recent moves5 records

Expansion highlights5 records

Others

• Bleu-Blanc-Coeur Filière restaurants (network): Aggregator network of Bleu-Blanc-Coeur aligned restaurants across France. Comparable as the certification ecosystem that defines Le Ciel de Rennes' sourcing claim and provides marketing reach beyond a single site.

Direct peers

• Maison Bras: Family-run Michelin-starred gastronomic restaurant in Laguiole (Aveyron) with a casual Le Suquet bistro alongside. Comparable chef-and-family-driven fine-dining concept with a paired casual counter-format — the same dual-brand pattern as Le Ciel + La Cantine.
• Restaurant Patrick Jeffroy: Michelin-starred Breton gastronomic restaurant in Carantec where chef Jean-Marie Baudic trained. Comparable as a high-end, terroir-driven Bretagne gastronomic table with a similar product-led, producer-storytelling approach.
• Le Coquillage: Michelin-starred seafood-focused gastronomic restaurant in Saint-Méloir-des-Ondes (Brittany) by Hugo Roellinger. Comparable as a chef-driven, product-provenance-led gastronomic table in the same region, drawing a similar Bretagne destination diner.
• Hélène Darroze at The Connaught: London/Paris Michelin-starred gastronomic restaurant of chef Hélène Darroze, where Baudic trained. Comparable as a chef-pedigree-driven fine-dining concept with a strong product-provenance narrative.
• L'Absinthe Restaurant: Fine-dining gastronomic restaurant located in central Rennes, directly competing for the same Rennes gourmet and corporate lunch clientele as Le Ciel de Rennes and La Cantine du Ciel.
• Youpala Bistrot: Jean-Marie Baudic's previous Michelin-starred bistronomic restaurant in Saint-Brieuc. Most directly comparable on chef pedigree, cuisine style, and Bretagne fine-dining positioning; effectively the prior incarnation of the same operator's concept.

Regional players

• Le Petit Comptoir (Rennes): Quality bistronomic restaurant in Rennes competing for the same weekday lunch and dinner gourmet traffic. Comparable as a Rennes fine-dining peer within the same local market.

Broad incumbents

• Pierre Gagnaire (Restaurant Pierre Gagnaire): Michelin 3-star flagship of chef Pierre Gagnaire in Paris, where Baudic trained. Comparable as the broader French haute-cuisine reference point that anchors the same culinary school of thought; not a direct geographic competitor but a benchmark for the chef's style.
• Anne-Sophie Pic au Beau-Rivage Palace: Multi-concept Michelin-starred operation (fine dining + casual bistro +Maison Pic) run by chef Anne-Sophie Pic. Comparable as a chef-led brand spanning gastronomic and accessible formats, illustrating the multi-brand scaling path Le Ciel de Rennes / La Cantine du Ciel is already attempting.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat3 records

Key risks5 records

Key highlights7 records

Customer concentration

• Xx.com/LeCielDeRennes
• Facebookfacebook.com/lecielderennes
• Instagraminstagram.com/Lecielderennes
• LinkedInlinkedin.com/company/le-ciel-de-rennes

Revenue estimate

Valuation estimate

Number of profiles

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Le Ciel de Rennes