Came here on a whim after seeing the Formule Midi…read more 9.90 for the Plat du Jour 12.90 for E + P or P + D 15.90 for Entree + Plat + Dessert I came around 12:30pm on a Tuesday, and it took a few minutes until someone acknowledged me at the door and showed me to a table, and took even longer to receive a menu (but that's just French service, I've realized). The interior is a little strange - the furniture is beautiful and matches the beautiful outside of the restaurant, but some decorations and wall art seem a little out of place. Bathroom is on the second floor of a very windy staircase. I ordered the Ouef Mollet, Salmon Risotto with Fine Herbs, and Moelleux Chocolat. The starter was a soft boiled egg on top of mushrooms cooked in wine. The egg was runny and helped balance out the strong flavor of the mushrooms. They also give you a side of bread, which was perfect for soaking up the sauce. The main course salmon wasn't very seasoned (again, it's a French thing to under-season, apparently), but I liked that the skin was crispy and the flesh was soft and flaky. The risotto wasn't as creamy as I was hoping, but the fine herbs were very prominent. There was also a lemon cream sauce that encompassed the rice, which made a nice addition to the salmon. Portion size was also satisfactory. The moelleux chocolate came warm, but I know it was sitting out for a while before reaching my table, because the ice cream had melted significantly. The inside of the cake wasn't as fudgy as I would have liked, which was a real bummer because I've had really good moelleux chocolat during my time in Rennes. I found a piece of foil in my cake, and after telling the server, she said (not nicely or rudely, very matter-of-factly) "well, it's made in a foil cup so they can't help it" All in all, great food, good value for the price, and every dish that I saw other tables ordering looked delicious.

Wandered into this restaurant while perusing downtown Rennes. Very nice place to eat. Our server…read morewas so friendly. I loved the atmosphere, perfect for a dinner conversation with friends. We were experimenting that day, so we tried a plate of frog legs (not my thing, but I had to do it once). I ordered the zander, and it was perfect. The white sauce was light and accented the flavor perfectly. Their house bread was stellar, and I couldn't get enough. Highly recommend.

From the owner: Venez découvrir notre carte. ( burgers, tartares... ) des produits de qualités comme le faux filet…read moreaubrac, bavette d'aloyau charolais, entrecôte d'aberdeen angus...

Mediocre food with extremely poor service…read more The foie gras was canned and not very good at all and the other courses were generally unexceptional as well. I have to think that there are better options around.

My experience has been always positive with this chain restaurant and this location is no…read moreexception. The one meal they serve is consistently good at every location and city I have visited them accompanied by good service and very reasonable prices.

We had high hopes for l'Entrecôte before we arrived. Steak and only steak. Unlimited fries. What…read morecould go wrong? Well a lot apparently. Getting inside it's an array of dated 1970s clichés: a wide variety of beiges, distinctly yellow lighting, acres of stuffy dark wood. These clichés extended to the menu. There was stale bread, and a pointless salad consisting of only badly ripped lettuce, walnuts and some unpleasant dressing. The steak wasn't the chic start up fare I'd expected where there's only one dish and it's done really well. It was cooked well, but it was drowning in oil, and cut too thinly and the mountain of fries would have been pretty good had they been less greasy. The rest of your steak sits in the middle of the table on a metal platter bathing a lake of more oil and the waitress stands poised at a sideboard fidgeting with more oily fries. We asked for ketchup or mayonnaise to hopefully counteract the oiliness, but bizarrely they don't serve any condiments besides mustard. So it was just oil, oil, oil until the desserts arrived. The desserts continued the 70s vibe: peach melbas etc etc. I have nothing against these dishes; when done well they're amazing, but these lacked any sort of style, finesse or quality. I had the "landslide at Mud Mountain" profiteroles, a brown chocolate mess which was just balls of ice cream with choux pastry hats stuck on the outside. We also got a sundae, and it was an obscene eruption of cream. I don't understand the queues you see outside here on certain evenings. I won't be going back; it will take a long time for my oil saturation to subside. You can get the same thing done better in so many other places. Quality over quantity I say.

From the owner: Basilic & Co vous propose des pizzas élaborées autour de produits d exception : des ingrédients…read moreemblématiques des terroirs de France (Ravioles du Dauphiné Label Rouge, Saint-Marcellin affiné, etc) et d'ailleurs (mozzarella di Bufala Campana DOP, etc). Plus de 20 recettes au choix, préparées à partir d une pâte fraîche à fermentation lente, et cuites dans un four à sole de pierre rotative. Sensibles à l environnement, les restaurants Basilic & Co utilisent des emballages recyclés et recyclables, des ampoules basse consommation, des produits nettoyants écologiques et pratiquent le tri sélectif.