Discover the exquisite menu at restaurant la petite ourse in rennes france.
At the heart of Rennes, Restaurant La Petite Ourse offers a thoughtfully curated à la carte menu that highlights the rich bounty of local and seasonal ingredients, meticulously crafted by chef Germain Caillet. This menu promises a delightful journey through French cuisine infused with fresh, authentic flavors in an inviting bistro atmosphere.
starters
Begin your meal with the exquisite tarte feuilletée aux palourdes de Cancale, featuring tender Cancale clams nestled on a flaky puff pastry with fresh spinach, elevated by a delicate marinière emulsion. This starter perfectly balances the briny essence of the sea with light, vegetal notes for an elegant opening to your dining experience.
mains
The main courses showcase the chef’s passion for combining traditional French techniques with creative local flair. Savour the dorade de Saint-Gilles accompanied by a creamy chickpea mousseline, vibrant red cabbage, and a luscious beurre blanc sauce, creating a harmonious blend of textures and flavors.
Alternatively, indulge in the perfectly roasted chicken paired with silky mashed potatoes, earthy pleurote mushrooms, and enriched with a savory poultry jus and crème poulette. Each bite reveals the chef’s dedication to elevating classic comfort dishes with refined finesse.
desserts
Complete your meal on a sweet note with the île flottante et praliné aux graines de tournesol, a light floating island dessert featuring airy egg whites and a subtle sunflower seed praline. This elegant creation offers a satisfying balance of sweetness and texture, ideal for finishing your dining experience with finesse.
drinks and specials
La Petite Ourse complements its culinary offerings with a selection of fine wines, local beers, and expertly crafted cocktails, perfect for pairing with your meal or enjoying in their charming outdoor seating area. Though the restaurant does not serve dinner, its lunch, brunch, and dessert offerings provide ample opportunity to experience its creative, vegetable-forward cuisine in a relaxed setting.
- Starters Tarte feuilletée aux palourdes de Cancale with spinach and marinière emulsion.
- Mains Dorade de Saint-Gilles with chickpea mousseline, red cabbage, beurre blanc; Roasted chicken with mashed potatoes, pleurotes, poultry jus, crème poulette.
- Desserts Île flottante with sunflower seed praline for a light and elegant finish.
