The best restaurants Val-De-Marne

In the port of Ivry is docked a flat boat with a Bordeaux hull. It is accessed by a bridge along the Seine river. Inside, wood, leather and metal create light games that make the place breathtaking, both day and night. The kitchen elegantly interprets the large French recipes, with a penchant for vegetables and seasonings at Provençal. The gastronomy includes the duck foie gras, the walnuts of Saint James to the gamlows, the supreme of poultry in mushroom sauce. During dessert, you are sensitive to the Belle Hélène pear, the coffee fire, the black chocolate foam. It's the sweetness to follow an espresso, for an exquisite moment.

The gaily colored décor puts us in good mood and the terrace installed in a courtyard proposes to eat under the sun or the stars, depending on our timetable of arrival. The tex-mex plates make us eat a taco, a burrito, chili con carne… There are also fajitas with guacamole, pepper and fresh cream. To compose our meal to the Mexican, take a grill: Beef and spicy chicken skewers are attractive with their full rice and salad topping. Let's eat all these foods by drinking a little or a lot of margarita. it shall be presented in the glass, half liter, per liter. Fresh fruit, dessert sorbet? Oh yes, that's a very good idea!

When you take the lunch time, you often want a good glass of wine to accompany his meal. Here you can choose from an accessible and varied map. A light red or a rosé will go very well with the small vegetable bar. A cru or tannic cru is a nice varnish with the mignon filet in forest crust or the Angus beef pavement. At the time of cheese, we mood what one wants, because the base contains several options, including Cantal. The proposals for sparkling wine, for their part, are amply justified in the dessert that may be chocolate foam, fruit pie or cream pastry. The rounded chairs, the rounded chairs in Bordeaux leather, the walls of exposed stones and the elongated bottles on decorative media give the feeling of being in a chic cellar.

Facing the sublime Château de Vincennes, this chic restaurant with its elegant and refined decoration in black and white tones offers a hushed atmosphere that will delight gourmets. On the menu, there is a traditional cuisine that has been updated and tasty dishes such as a risotto with peas and prawns, a gourmet salad with foie gras and Black Forest ham for example... To finish the meal on a sweet note, we recommend these delicious little iced cabbage with pistachio nuts, a treat! The establishment also has a very stylish bar where you can enjoy delicious cocktails. In short, the Absolute is therefore one of the must of the city and manages to keep this status, which is not so frequent. Finally, note that the venue can be privatized for your events.

In a completely renovated restaurant, chic but without ostentation, Stéphane Chevereau offers traditional and gourmet cuisine. You will surely appreciate caramelized caramelized, julienne fondue, colonnata and sablé trees in the county or the baked lamb fillet, ancient vegetables and shavings of sausage and mozzarella buratta. Beautiful dessert card, with a half-sphere cocoa chocolate and chantilly, hot hazelnuts and hot chocolate, and a granité on Hollywood Mint… Fun on every plate.

Before or after the visit of the Château de Vincennes, before or after a walk in the woods, La Table des Troys is a pleasant stop to recover. There are all costs and all tastes. Some are content with some oysters when it's season, a skipped duck conflict or sauerkraut. The place is also a nice rôtisserie, and the offers in this area are numerous. Others, finally, prefer to opt for the traditional place, entrance, dish and dessert, that is, a salad with bacon and poached egg followed by a rib rib before concluding with a chocolate-baked classic. It's a good idea, and even the biggest meal can be quickly rassasiées. Others finally slip into this house for the house of homemade ice creams. The choices are numerous (ice and sorbets) and the associations you can ask also!

The décor, red and gold, is full of refinement and the cuisine with the art of oriental flavours. We appreciate the fatouche salad, seasoned with sumac and thyme. A fatayer aux is eaten with spinach, then a samboussek to minced meat and parsley. The dish of resistance arrives and it's a chawarma chosen for its recovered marinade of vinegar and sesame sauce. We will keep a little appetite until dessert, because there is halva to the pistachio nuts and the Lebanese flan to the orange Flower, which brings water to the mouth with great delicacy.

It's cool, it's good, it's warm and it's open seven days a week. With a hundred seats, it is a well-known address. Of course, Asian restaurants are many, and it is sometimes difficult to discern good good ones. It keeps the road, the word of Petit Smart! Chinese, Thai or Vietnamese, here the best flavours of Orient are at the Rendez-vous, and the vast map will not make us lie, far from it: poultry, meat or soups, with a supplement a few homemade specialities, such as the lobster tails or the fondue house with seafood. 

Behind the windows protected by Bretons curtains, there is a coquette dining room. The appetizing smell of buckwheat cakes and wheat pancakes puts the stomach in the heels. However, it is possible to diversify your meal by taking a large salad or gratinne tartine. Meat lovers will select a fondue: burgundy in beef, perigourdine to duck. If you want to order a vegetarian dish, we will make very good use with a stuffed patches of leeks to cream, for example. The galette of the house, with roquefort, potatoes and tears, is tasted with the same happiness. Now let us face the dessert dilemma: a sweet crepe or ice cream? The solution is to ask for both. Quite simply.

The place is located a few dozen meters from the border with the capital. A well-known establishment in Saint-Mandé, Le Ruisseau is not only a hotel, but also has a 50-seat brasserie and a restaurant located in the basement, with stone walls and rustic decoration. Here, French gastronomy is in the spotlight, under the guidance of chef Philippe Habrias. In this room with its intimate and cosy atmosphere, you can appreciate the stones of this old vaulted cellar with a warm decor. The different products offered are available according to the arrival and the season. Le Ruisseau offers specialities such as Salers meat, Auvergne ham, sweetbreads with morels, lobster. We'll think about booking, especially on weekends.

A brand new establishment, on the square facing the town hall, which gives a little animation! A veranda gives a beautiful luminosity to the place, totally redone and which offers an urban decoration with stones and wood: very chic! On the side of the plates, the classic but well made and well elaborated, with great products. Pizzas of course, very generous, but also well thought-out meats and fish. We suppose that in summer, in front of the fountain, a terrace will take place, and we will come back to it!

This restaurant is designed as a country house, with seats of leather, rattan or wood depending on the spaces, in a soothing decor of beige and light brown. Who says home, says cooking prepared on site: we come here for simmered dishes of the day. These are Greek mushrooms, a fish bowl, an egg to the mayonnaise on a potato bed. The meal goes on with poulet chicken and small vegetables, or with purée noir. In order to have a gastronomie in gastronomy, one could have moved to one of the à la carte dishes, a wolf fillet with herbs or duck magret to cassis. On the dessert side, the counter shows a rhubarb pie and another à. They'd just think they'd just come out of the oven, with their notched crust. Once again, it is not customary: We will conclude with a light dessert such as the coconut flan, the fruit of the passion, the sweet spices roasted.

Sometimes you want to eat steam buoys, then chicken grilled chicken. This is possible here: the menu and menus offer an attractive selection of Thai and Chinese dishes. Pimentated specialties are well represented with ginger-jumped shrimp and ginger, red curry beef and coconut milk, from soiled to Thai sausage. On the side of sweet-salted agreements, we like papaya salad, coconut chicken soup, pineapple-jumped rice and shrimp. We spend a great time in this cozy, sober furniture restaurant, until dessert, which saves Thai flair or coconut pearls, among other possibilities.

Home, decoration, slate: everything is simple here and we ask for it. You can dine in the terrace on the sidewalk, or near a glass bay in the old room. There's herring, or an egg to the mayonnaise, to get into appetite. Then you can choose from the rice farmer's chicken, a steak with pasta; chips on chips if you are very hungry; a rump to green beans to digest without penalty. Even possibility at the time of dessert: Wasp will stick to white cheese, while the gourmands will stop on the side of burnt cream or chocolate foam.

At the entrance to the room, the counter displays the raw meats, salads and vegetables that show the plates and the sandwiches on the map. The lamb and chicken fall into effilochée, seasoned @, shavings of, and beef, also coated with Brazilian picanha. Other typical dishes such as meat doughnuts evoke the country of the round ball, while raviers hummus and purée rappellent remind Turkey. We'll be happy from one universe to another, choosing a Amazon acai juice, or ayran milk fermented. On the dessert, the green lemon and the fruit of the passion predominate on the Brazilian side, while the almond and walnut sign Turkish sweets.

In this Franco-Portuguese stopover, the ceiling is marked with exposed beams, while the counter and the bottom of the walls are enhanced by azulejos. We like to come here for the menu with an entrance, a dish and a dessert. It allows you to eat well, while being familiar with Portuguese cuisine, or rediscovering the great classics of French cuisine. For more in-depth immersion, the map presents several versions of cod to Portuguese, of octopus, as well as feijoada, black beans dishes pork meat. It also offers raie, bogeyman and omelettes who will satisfy all appetites.