THIS RESTAURANT IS CLOSED L'Ourcine

THIS RESTAURANT IS CLOSED L'Ourcine Restaurant Review:

Former stalwart of chef Yves Camdeborde, Sylvain Danière helms this simple bistro in maroon and white shades. Expect value for your money. The chalk-written suggestions on a slate wall showcase excellent ingredients as well as the savoir-faire of the chef. Scallop moss with curry comes as an amuse-bouche, followed by rabbit persillé (a terrine with parsley jelly) served with preserved red onions and Banyuls vinegar. Roasted pig stands out thanks to skillful cooking and bright accompaniments and seasonings such as garlic, onions, carrots and creamy polenta. Finish off the meal with a pleasant poached pear and its cocoa sherbet. Well-curated wine list that offers a dozen vintages from Burgundy.