La Petite Ourse

Who this place suits

With family

7/10

As a couple

8/10

With friends

9/10

Solo

6/10

With a dog

4/10

Reduced mobility

5/10

These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.

About

In the heart of Rennes, Charlotte Brochard and Germain Caillet have made La Petite Ourse a precise and generous lunch spot: local produce, mostly organic, menus that change often and a real love of sauces and jus. La Petite Ourse has made a clear choice: weekday lunch only. You come for a real meal, carefully cooked without ceremony, at the pace of central Rennes. The short set menus make for a gourmet break while giving pride of place to the produce and the sauces. Germain Caillet is passionate about sauces and jus, and it shows: each plate is more than a set of seasonal ingredients. A reduced jus, a well-chosen condiment or a precise cooking time ties the flavours together. The style is generous and direct, built on solid culinary foundations. The restaurant names the partners behind its menus: market gardening in Mouazé, bread from Fleur de Levain in Saint-Coulomb, cheese from the Ferme du Gros Chêne in Betton, and other nearby producers. Supplies depend on harvests and deliveries, so a listed supplier does not mean all its products are always on the menu. Every day, the menu offers a meat, a fish and a vegetarian option, guided by the season. Choose from the day’s dishes rather than hoping for an old recipe: regulars know that no two lunches are quite the same. Purchases are mostly organic, with a preference for short supply chains, which does not mean every ingredient is certified organic. Several lunch combinations are offered, from starter and main to a meal with cheese and dessert. As opening hours are limited, booking secures a table. For a business lunch, say how much time you have at the start of the meal. On the boulevard de la Liberté, the restaurant is within walking distance of several places in central Rennes: lunch can follow a visit to Les Champs Libres, the old streets or the Lices market on market days. Note that it is not a dinner restaurant.

What you will see

• Cuisine: local, seasonal and mostly organic lunch cooking, with homemade jus and sauces.
• Chef: Germain Caillet, with Charlotte Brochard.
• Open for lunch from Monday to Friday, according to its website.
• Every day, a meat, a fish and a vegetarian option.
• Sauces and jus are the chef’s declared passion.
• Producers include the Ferme du Gros Chêne in Betton and Fleur de Levain in Saint-Coulomb.

Practical information

Address

48 boulevard de la Liberté, 35000 Rennes

Nearby

The historic centre of Rennes, Les Champs Libres, the place de la République, the Lices market

Frequently asked questions

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