The story
La Planque en Perche in Bellou-le-Trichard offers seasonal farmhouse cuisine where Julie and Stéphane Lehembre host guests directly from their renovated living space. The couple applied considerable manual effort to transform the farmhouse before opening the restaurant. Julie directs the seasonal cooking, sourcing ingredients from local suppliers, while Stéphane handles service at the counter. Their kitchen philosophy prioritizes straightforward preparation over elaborate techniques.
Crispy gyoza stuffed with ground pork and seasoned with soy sauce stand out as starters. Main courses feature tender chuck steak accompanied by a comforting velouté of roast carrot and squash. A herring coated in an herb crust arrives with potatoes and a generous portion of tartar sauce. Desserts showcase a mouthwatering tart blending almonds with mirabelle plums, or a gigantic chocolate cream puff. Fresh bread baked on a neighboring farm rounds out the meal.
The restaurant occupies part of the couple's living room, creating an environment designed to make visitors feel at home. Cleverly unfinished walls and a light wood bar define the aesthetic, while industrial seating faces the counter. A fireplace provides warmth in the shared area. This layout facilitates a counter dining experience that keeps diners connected to the kitchen action. Three guest bedrooms remain available on the property for extended stays.
Recognition
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