The best French cuisine restaurants Hauts-De-Seine

A very busy place, at the wide time ranges. Here it is traditional, good and especially franchouillard, as you love! Salads, omelettes, grills, a formula of midday that fits the road, and rather well thought-out prices, We love and we will be happy to come back here. During the day, the place is generally very busy coffee. Non stop service one Saturday in two, history of eradicating small troughs.

We're going for the plate and the environment. In this former powder magazine dating from the Second Empire, you are charmed by a beautiful glass roof and, on sunny days, you can enjoy a large terrace overlooking the park. It's quite chic, the decoration is beautiful, and recent work has given a youthful look to the whole. The dishes combine tradition and innovation, it is well done and well presented. Note that the Pavillon de l'Île allows you to organize your receptions and seminars for up to 200 people, and that the restaurant can also be privatized for your private and professional events - and the location is validated. A parking lot means that you don't have to turn around in a corner where parking is sometimes very difficult.

Ancient Guinguette, Father Bunny has long become a renowned restaurant in Suresnes, and many people are rising on the heights when a little hunger is felt. In the winter, there is a wood fire in the fireplace in the spring to set up under the covered terrace and in summer to enjoy the few tables set in the landscaped garden - some offer an unexpected view over the Eiffel tower. Significant, the map is renewed regularly: bowl of batch duck in red wine, red wine chutney, apricot pot, green curry with green curry and coconut, basmati rice pilaf are representative of the kitchen here, original and tasty. Special mention for desserts. Beware, the cost is prohibitive, but the experiment will be tried.

Both a barge and a barge, this River Café, the headquarters of the media and communication world, especially at lunchtime, is one of those addresses that we can gladly reach when the sun is back. The superb 100-seat terrace on the banks of the Seine River is an ideal place to relax. A little something extra this summer, the barbecue operation: meats, fish, shellfish are grilled to the minute. But don't imagine that you have to desert the address in winter (on the contrary, you would almost tend to prefer it at that time less busy)! And speaking of cooking, it has a little effect with modernity, innovation and sometimes exoticism: salmon tonkatsu, lean steak à la plancha and green asparagus, or Iberian pluma a la plancha... Finally, a word about the cellar, which is particularly well stocked with several dozen references, whether it is white, red or rosé wines. The Burgundy and Bordeaux wines, for amateurs, are very well represented. In summer, an ephemeral bar allows you to end your evening directly from the water.

In this restaurant you will enjoy traditional cuisine in an original setting, as it is located in a beautiful vaulted cellar. On the menu, simple dishes prepared with quality products, such as the smoked picquillos of the Basque Country, the crisp of Saint-Marcelin with Iberian ham, the fermière pig coast of Lozère with honey and creamy risotto to the gambas and crustaceans, etc. Traditional vanilla stylezer of Madagascar, ice blown at the Grand Marnier and red fruit coulis or basing caramel pear to the Breton. The reception is very nice and friendly.

Zinc Zinc in Neuilly, because the brand has two other places in Lyon (gastronomic capital!) and in Marseille, is an authentic restaurant serving local cuisine, to enjoy good simple. In the face of the defence, the place is frequented by workers in the business centre, but also by premises. The staff were very friendly and helpful. The staff were friendly and helpful. The map offers traditional and generous dishes such as the beef coast, the mayo eggs and the fatty liver chips (which delicious surprise!) as well as boards and salads. The poisson of grilled fish and other tasty dishes, traditional and with a touch of inventiveness, are widely approved! In dessert, tradition always with bread lost to apples and rice with vanilla milk. Finally, please note the midi formula at the very low price, offering a perfectly satisfactory formula!

Quinte & Sense: a cuisine of inspiration
At Pullman Paris La Défense, Chef Jean-Paul Corbillet wanted a kitchen open in the room.
5 authentic cooking to suit your desires, looking for the quintessence of taste, the awakening of meaning. An important address for pleasure and business lunches. Discover our Power Lunch menu in 45 minutes (entry + flat or flat + dessert) on our website www.restaurant-quinteetsens.com.
On the wine side, the Vinoteca by Pullman card is designed and signed by Olivier Explosion, elected Best Sommelier of the World 2000.

Walking in the forest of Meudon, it is hollow. The Mare aux Ducks makes it possible to take up forces. In winter, the atmosphere is warm around the fireplace where various poultry are roasting: duck, of course, but also chicken, coquelet or fowl. They are served with homemade French fries if you wish. A taste also: Foie gras or a magret to honey and spices. In the summer you can enjoy the terrace overlooking the woods.

Welcome to a more traditional bistro: red and white tiles, mirrors hanging here and there and essential benches and chairs. On the plate, you can imagine, all here breathe classic, salad salad of burnt cream, oil apples, lyon guts and pike quenelles. Here you will find all the cuisine in Lyon, with meats, meats and roboratifs dishes. In summary, it's ripaille, customers have appetite, discussions between tables are common, servers smile and the wallet does not fall into apples seeing the amount of the addition. In the evening, the atmosphere is more relaxed, but the quality of the meal is obviously not altered!

A favourite place by the inhabitants of Puteaux, by the defence workers, by the people who pass through here - in short, by almost everyone, and this is well deserved! Local cuisine, fine and tasty, an exceptional welcome (even late), a nice location and a nice terrace in the summer: this is the recipe for this establishment, which deserves to be known. Almost everything here is home, from coast to swordfish, from terrine to desserts… It's quite rare to find so many assets in a restaurant that doesn't try to impose on you the dishes that are too elaborate, but so nicely prepared that they will be able to charm you!