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Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

L'Osmose

22690 PLEUDIHEN-SUR-RANCE

13.5/20
Chef's Restaurant

BOOK

3 PHOTOS

Chef Ludovic Dirscherl

Cooking French | Traditional

Services Children's menu

Price Indicative price per person (excl. drinks)

34 €

Gault&Millau's review

13.5/20

Chef's Restaurant Ludovic Dirscherl isn't the type to go around the tables at the end of a meal. He's even less likely to leave his kitchen to serve a few dishes himself. Very discreet, without fuss, he has built up a fine reputation in his small, simply but warmly appointed restaurant, where wood and stone meet. The list of his suppliers - from the scallop fisherman to the goat dairy on the banks of the Rance - speaks volumes about his commitment to using the finest seasonal produce, as locally as possible. The superb scallop carpaccio is a good example. The discreet drizzle of orange olive oil is only there to delicately enhance it, as is the very subtle beet coulis. Simple, but very precise. Another example is the beautiful fillet of St. Pierre a la plancha, which remains in its natural environment, supported by clams and a saffron-tinged marinière jus. Dessert ensures a fresh and invigorating end to the meal, combining a very successful tart base, a caramelized clementine-not too much, not too little-and a silky white chocolate ganache. The contrast with the blood orange sorbet is a perfect match. Service is attentive, and a number of good wine merchants in the vicinity supply the wine list: Valéry Renaudat's Quincy, Arnaud Lambert's white Saumur, Domaine Cécillon's Invictus Viognier, Domaine Gavignet's Santenay, Domaine Boussey's Monthélie...

MAP

Address 7 Place de l'Église
22690 Pleudihen-sur-Rance

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Ludovic Dirscherl Chef

Menu A la carte

Starter Médaillon de lapin aux artichauts et pruneaux, Sorbet cidre €14 Emietté de chair de tourteau aux baies d'Andaliman, Asperges vertes €16

Main course Faux-filet de boeuf Pirenaika maturé, Pommes grenailles et oignons nouveaux, Espuma béarnaise €34 Lasagne de langoustines rôties, Pleurotes et écume des carapaces €29

Dessert Ravioles croustillantes banane et cacao, Espuma confiture de lait, Sorbet yuzu €14 Le chocolat Guanaja du Mexique, Déclinaison de betterave €15

Menus Menu découverte €34