The best restaurants Essonne

An unfailing part of the Essonne. At the base, the 7 th Epice develops a typical reunionnaise cuisine, but not only, since the experiences and tastes evolving are now a real, incredible mixture of flavors that is offered to you. Award winning on many occasions, the place offers you different forms of midi but, let's be honest, the restaurant gives its full measure when exploring its map. At the choice, the ensemble being developed by Chef Florian Barbier, the redness of Creole sausages, the masamelized chicken and vanilla cream or the walnuts of Saint-Jacques with coconut milk. Special mention of cocktails, both delicious and desserts. It's scented, it's enchanting, it's excellent! In this place, with modern decoration, group meals are possible. Finally, the 7 ^th Epice is also a caterer: what more?

In Sagarmatha, you're going to make a beautiful trip to Nepal, Tibet and India. What a program! At the à la carte or buffet, this restaurant offers authentic flavours. Beginning with the speciality of the house, the dal bhat, a traditional Nepalese dish, literally «  rice to   lenses», but also a mix of assortiment, salmon, chicken and marinated lamb and lamb, a honey yogurt and kasbshe, a Tibetan grout.

A delicate Indian cuisine full of flavours is the principle of the restaurant Hawely. From the famous Tandoori chicken at Palak Panir, a chopped spinach curry with its fragrant spices and cheese, going through Punjabi lamb, pieces of lamb with tomatoes, herbs and spices, you will find your sweet taste at the table of this restaurant in Vigneux-sur-Seine. In dessert do not taste the famous Halwa, a cake of semolina with dried fruits.

Rewarded many times at Les Papilles d'Or, the place is one of the emblematic places of the Massy restoration. Three complementary spaces are mixed here. At lunch, the brewery welcomes you with unbeatable formulas and suggestions of the day. For those who prefer a more elaborate meal, head for the restaurant area, open for lunch and dinner. On the menu, fresh dishes and quality flavours, which betray the passion for good ingredients and a simple but meticulous cuisine. We start with a roasted marrow bone or a millefeuille of avocado, crab and shrimp. We continue on the land side with a melting tab of veal and gorgonzola. On the day of our last visit, the ravioli were cooked exactly as they should be and it's not that simple! There is no need to draw up a list of desserts, validated by the Petit Futé team, as is the case for the rest of the establishment, except to tell you about the absolutely delicious homemade profiteroles.

This restaurant prepares a very refined rice stew from the chef jumped to shrimps, small onions and oysters sauce. Ideal with beef in Singapore's saté on hot ice, basil fried seafood and green pepper. By entering the special nems, the chopped chopped to Hong Kong shrimp and Thai samoussas. In dessert, homemade homemade doughnuts doughnuts, pineapple, apple and bananas will make your meal happy. A high quality restaurant. A real finding.

Located near the equestrian centre, the restaurant "La Manger" welcomes you in a friendly atmosphere around a high quality kitchen. On the menu: aumônière salmon à, roast roast, creamy sauce and her pick, SaintèJacques de, scent peanut or even a "home" duck, and its glass of Slopes du Layon. You can also sleep in the area that offers the possibility to sleep about 28 people in free management for a weekend for a package of 530 euros or to the room whose prices vary between 40 and 55 €. The room is also for rent at 350 euros per day. A good address to organize your family events.

After several days of sightseeing in Milly-la-Forêt, stop at La Ménara, a Moroccan restaurant that will welcome you with a lot of warmth in a typical and exotic setting. You can discover all the flavours of Moroccan cuisine with its couscous, tagines. This restaurant, which has been able to establish a loyal clientele, will also offer a choice of Moroccan pastries to complete a meal under the sign of the Maghreb.

Traditional cuisine in a friendly atmosphere is what you will meet at the Angervillois. Anne-Belline Gabriel offers duck magret, XXL andouillette, a mouse of Thym lamb, flambées flambées aiu, sole sole, a high-quality beef pad. In dessert, we prefer a strawberry soup with badiane or a brulée cream in the Nutella. " Eating well without ruin "is the motto of the House.

It is advisable to book because the restaurant is small by its size but great by its reputation. The small room, all decorated rose, offers an intimate and warm setting with tables in alcoves that allow to enjoy properly the chef's refined cuisine. The name of the restaurant evokes a small village of Saône-et-Loire and of course the kitchen is dedicated to it. You will find, for example, a mille with foie gras and spices or eggs in meurette, then a noble fish depending on the tide or kidneys of calf to dijonnaise. To conclude, you will choose a pommes of apples, maple syrup and vanilla ice or a traditional Marcigny cut. The staff were friendly and helpful. An excellent table and a nice trip to Burgundy.

Winner of numerous gastronomic competitions, Le Cocatrix remains one of the best restaurants in the Essonne department, where you can always come back with pleasure. All you have to do is cross the threshold of the restaurant to forget the roadside where it is, at the entrance to the city. The chef's inspirations according to the seasons are true discoveries for all taste preferences: the menu is as poetic as it is engaging. You will whet your appetite, for example, with a butternut soup with espuma or a wild boar terrine with foie gras. Then, a roasted bar with semi-salted butter (famous!) or a mysterious "three-course hunting return" will be your second date. And above all, don't forget to keep in shape until dessert: you will appreciate the pastry cook's works. It should be noted that the Cocatrix dessert trolley awaits you on Saturday evening. To fall on the floor....

You have a Périgord kitchen with its fatty livers served in steak with caramel apples and a wide variety of dishes. But this establishment is not confined to the southwest. Tournedos Rossini, lobster salad and saint-Jacques, crisp langoustines langoustines, filet fillet with tonka beans, ris calf in lavande, lavender poached pears and lost bread, Crèpes Suzette, tartare foam strawberry tartar, so many dishes that enrich a quality card. Speciality of the house: the base of feuilleté from calf to the St. Jacques. A delight!

The frame is simply sublime, since it is the castle of the Marshal of Saxony, also known as the well-known accommodation, which you will find here under the name "pleasure". There is no need to dwell on the splendor of the places, proven, which can indeed impress during a first visit. Three different faces are available to you. Firstly, that of noon, with widely acceptable tariff formulae, in the order of a small thirty euros. The second is more gastronomic, lunch or evening, with menus called Fontenoy, Ivanovna and Maréchal, with which Chef Arnaud Gatard is visibly pleased to offer us the best of the great French gastronomic tradition, whether it is lobe of roast foie gras, vichyssoise asparagus or shrimp in bouquet. We are still asking for it. Last face, the tea room, opened every afternoon in this sumptuous décor. 

Since 2010, Papaya Verte has been travelling through its Thai cuisine through various menus. The Golden Triangle menu with fried shrimp roll, cabbage salad, red curry chicken, coconut milk and rice. The vegetarian menu with stir-fried vegetables and papaya salad, ses vegetables and son rice, and Pattaya menu and vermicelli salad, chicken nems, green curry chicken soup, and coconut milk. Do not hesitate to discover Bo Bun served only at midday, which consists of a salad of raw vegetables and angel hair with its curry-run beef. Guaranteed change!

The decor is typically mountain and equally secluded: it is almost right in the heart of an altitude restaurant! In this all-wood atmosphere, the chef offers dishes of Savoy such as the tartiflette, the typical robloche of the shepherd, the Savoyard crusts or the fondue of the shack, based on tomme and cider. There are also all kinds of crêpes… mountain, of course. Finally, there is something more rare in a so-called'mountain'restaurant, specialities that are not found elsewhere: do you know the chouia, farçon, have you ever tested the "snow blinis"? Show evenings and concerts are organised all year round in this establishment, which also offers the services of a charming hotel in the same vein: the Moulin de Lily. Note that the decoration of the outdoor terrace is often spectacular: We saw a beach in summer, a automates village in winter… a particularly original frame where one eats well!

Located in the old Corbeil, this cosy restaurant offers traditional French cuisine with the accents of the southwest. To be held in entry: a duck fat liver served with onions and gingerbread or a gizzards salad. Continue with a shredded duck duck or a lamb mouse melt roasted with thyme. To dessert, treat yourself with a creamy chestnut cream or a brûlée cream with caramelized pears.

The Cerp'show is a friendly address for a crêpes lunch or dinner in a traditional atmosphere. Names echo flavors that don't surprise you: Morlaix, generously topped with mashed cheese, potatoes and various sausages, or Plougastel, combining the pie, Brittany's massive, onion and caramel with salty butter. Gastronomic, traditional or special, there are for all tastes, to be accompanied by a pleasant choice of cider and wine. Side crêpes sweet, flavours are also varied and rich in surprises. The hotel is equipped with a terrace in the beautiful season and if you are looking for it, the cakes are also offered to take - it changes pizzas, as we say here!

The Olivier du Maroc offers a cuisine that will allow you to travel on the other side of the Mediterranean. In the programme: pastillas to pigeon and chicken, kefta skewers, méchoui and a choice of couscous and very important tagines. To complete your meal, choose the delicious Moroccan pastries, the orange salad in the dates or the mille thousand holes. Do not hesitate to book for groups of more than people.