Thanks much for this review as well as many of your other ones. Even though I’ll have 2 weeks in December in Paris, you’re overloading me with great choices!!
Nice review, onz, thank you! But I’m not so sure I’d like turnips with daurade or scallops!
Wow. Walnut oil, greens on the cheese plate & Santenay. I’m sold!
We had dinner at OSE in early May.
We were served the same amuse “bouche” onz showed in his review.
My wife had a refreshing cold pea soup starter. My starter was a very nice raw fish with veggies.
We both had the fish main, with lots of veggies, a light butter sauce and some foam. Quite tasty.
My wife’s dessert and my cheese course in lieu of dessert were good but not memorable.
Prices have “skyrocketed” here since onz last report - from 43E to 44E for our entrée-plat-dessert! 
Perhaps not a destination (though we took a short metro trip to go to it - followed by a lot of stairs getting into / out of the station) in the same league as the almost as well-priced Brion, but a very worthy restaurant with great qualité-prix.
There’s an elevator in the Abesses métro station, but you are not the first to have missed it and taken the stairs instead.
Our dinner on the first full day of our June 2025 visit was at Ose. The evening menu is only 5€ more than at lunchtime, which we appreciated. We approached from Place de Clichy, walking along the very touristy rue des Abbesses. (The Métro seemed generally more crowded than we remember from pre-COVID visits.) Ose is tucked around a corner and insulated from the hubbub.
The crowd generally skewed older, and I heard a fair amount of English being spoken (we did go early). Welcome was very friendly, as was the service. The room and kitchen are awkwardly shaped, but they have done a good job of coping. I was amused to see that their coffee machine is the same one we have in our kitchen!
There was no list of wines by the glass; they described a few options, and I chose one. I was pleased that it was at the correct temperature, which is more rare than I’d like.
The amuse-bouche was rillettes de macquereaux. I could have done without the literal implementation, but appreciated the playful intention.
My partner and I had the same main and dessert, but split on the entrées.
A velouté of some sort seems to be common on their ever-changing menu, as is some sort of tartare or carpaccio. We don’t tend to eat veal very much, so the tartare was a nice change, lighter, and the beets and fava beans went well with it. We both chose the cochon au lait, which did not photograph well, but was a terrific dish, with a crisp crust and meltingly-tender meat. The accompaniments were also spot-on. I had a second glass, but of a different wine.
Dessert was good, but not exceptional. I think it had the right quality to follow the rich main.
This is a good address to have if one plans to be in the area, but I agree with @andygottlieb42, it is probably not a destination.
