The MICHELIN Guide's review
"Osmazôme is a term coined by the gastronome Brillat-Savarin to define the sapidity of game in broths," explains Valentin Barbera. Having worked at the Lièvre Gourmand in Orléans and Christian Têtedoie in Lyon, this young chef has chosen to set up his trendy "table de copains" in a village lost in the heart of the Percheron woodes countryside. You can rest your elbows on old railway carriage floors under a host of pretty designer wall lights. The menu is efficient, using almost exclusively local products: lentils, pumpkin, oxalys; eggs, potatoes, pike roe; turnip, eel. Natural wine list only.
Guide MICHELIN
The FOODING Guide's review
In Sargé, we knew Les Saisons, the village restaurant. Now it's Osma, the brainchild of Emmanuel Lacroix and Valentin Barbera, the chef who worked with Christian Têtedoie in Lyon. The dining room is a pure affair - white, black and wood - with Starck chairs, chic recycled tabletops and designer bases, on which rest knives from Montmirail and crockery from ceramist Michael Buckley in Orléans… Inside? Valentin's minimalist and sometimes crazy creations, inspired by top-of-the-range, organic and local products (vegetables, meat, honey, saffron…), in a four-course menu: fresh split pea and pea purée; hearty custard marrow with smoked trout, shiso, Thai basil and marigold; tender mature Gallice beef fillets, wild asparagus, zucchini and reduced juice; melted apple compressed in cider, caramel, vanilla cream and hemp shoots. // R.deB.
SOMETHING TO QUENCH YOUR THIRST? fine collection of living wines: Le Temps du Domaine Guilhem Barré (5 € a glass), anjou blanc Magic of Ju-Ju de Mosse (35 € the bottle), orange slovène de Simona et Aleks Klinec (68 €), coteaux-du-vendômois rouge Picrochole d’Ariane Lesné (35 €), cidre brut Silex d’Antoine Marois (21 €), local beer La Valennoise (5,50 € - 33 cl) or kombucha and kéfir TK bio (3 € - 33 cl).
FOODING
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