On the facade of L’Ourcine is written the motto: “Kitchen of cooks, wine of vignobles.” we love this authenticity and it shows in its dishes. Chef Sylvain Danière offers seasonal cuisine made from fresh products with incomparable flavors. It’s demanding art and he leaves nothing to chance, including the origin of its meat in the cuisine, things are carefully done. It offers a rich formula menu at 38 euros. Farm raised marbled pig knuckle, Breton cod back plancha or minute fried lamb shoulder, there’s something for everyone. Sugary proposals are no exception and we especially can’t resist the dumplings with Guanaja chocolate ganache. At l’Ourcine, French cuisine is featured with a reinterpretation through rich flavor mixing. Thanks to its reputation, the establishment is often besieged by lovers of good food, so we advise you to make a recommendation.
