The best restaurants Val-De-Marne

In this dark wood bistro, mirrors are the small retro side of the room. The map also has a retro side that allows us to eat as we did in the 1950 s. This is Mayonnaise egg, the campaign terrine, the Paris ham plate, the salad of various crudeties. How do I continue this good meal? Let's take Troyes's bullnut to the Norman sauce, the grilled, white-butter salmon. Appetite for dessert? We always want a piece of pie or a caramel cream. But there are also irresistible ice cuts, one of which is based on Malaga ice and coconut, with coulis and fresh fruit. A declination of the house, high in greedy.

Whether it's on the terrace with a bluish furniture or a little darker room, the atmosphere is the discovery of the many possibilities of barbecue to Tunisia. Among the meat, have a beautiful share of lamb, beef and chicken. On the fish side, you really have to try the sardines in French fries, when slate proposes, because this dish will inevitably transport us to the Mediterranean. A soup of bean or chickpeas? Both versions are perfume and copious. In order to start the meal with lightness, the salads are made up of several female recipes, including pepper or octopus. Couscous fans, for their part, will choose it in their royal form, in order to satisfy their palate and stomach.

This pancake makes us want to drink a bolee of raw cider by eating a simple monkey, like the one at Roscoff onions, or copely gardened: Vegetarian cakes will be remembered for potatoes and fungi. For the spirit of the land, there are shrubs stuffed with the black boulders or the Guéled jacket. But we can focus on crumbling and freshness by combining our meal with a compound salad. Second, sweet pancakes reveal our inclination to the greedy, with great chocolate, jam and ice cream. We are sitting on the terrace under the arcades: let us stay a little in this very nice place.

This pleasant Lebanese caterer has a dining room where you can enjoy the specialities of the house. The assiettes plates are particularly appreciated: They come from some cold starters, with chickpeas and eggplant, and about fifteen hot starters, which are laminated to meat or cheese. The dish of resistance can be stuffed lamb, grilled meat, fish and seafood. Are we hesitating between these possibilities? By using an assortment, you will get a bit to get. Now a dessert, but which? The. with the angel hair and the cream, the loukoums, the pistachio with the pistachio, make it very sweet to complete the meal.

This small bar-restaurant specialises in Portuguese snacks such as the bifana or the prego, hot sandwiches filled with meat and condiments. Here the chicken is grilled churrasco, as in the country of Vasco da Gama. It is one of the dishes displayed on slate, alongside proposals that are renewed in the days and seasons. They do a great share of fish, for example rice clearance; to red meat, including the filet for chips. These plates are eaten in a room that mixes the clear walls and dark furniture in a sober and typical way. To enjoy the sun, a few tables are set on the sidewalk on a small street.

In this small Asian caterer, dishes are Chinese, with a few Thai and Vietnamese specialties. It's warm with a pekinois soup, vermicelle soup, ravioli broth and shrimp. At the same time, there are interesting and roardative chaplains of brioche pulp: they are stuffed with minced meat. The appetite is calm by swallowing a Thai rice base or cantonese. Bo bun has a smooth vermicelles, crudity and nems filling. The beams with crab flesh, caramelized chicken skewers are one of the salty gourmets that you enjoy grigming throughout the day. A few tables are arranged in the room for this purpose.

The interior is warmly decorated with orange columns and framed photographs on the walls. The pizzas travel a traditional and innovative range. A white pizza is found alongside the Neapolitan pizza. Pasta enthusiasts will be charmed by spaghetti spaghetti, or tuna linguine. If you want to restore a complete dish, the veau buco of veal, grilled meats, cream steak is one of the options on the map. Will there be a dessert? There is sabayon; there is also a pizzaïolo pie. To choose between the two, it is a matter of taste. But each of these sweet times is of certain interest.

A meal in good simple? Here you can enjoy the warmth of the interior, both in the indoor room and on the terrace, sheltered by parasols and garden furniture. This terrace overlooks the Plaisance marina, in a green setting that sharpens the appetite along with the fresh air provided by the Marne. All the better, because there is on the slate of herring to oil apples, sausage in Strasbourg, a salad of gizzards to duck magret, as well as several other traditional and restorative suggestions. The spirit of a cross-country feast will open its mouth to the desserts of the day: they book good surprises, such as strawberry pie or tartelette lemon tartelette.

Here the décor is on pizzas, in compound salads, inside sandwiches, or on pasta dishes. Nevertheless, we sit in the shade of the peristyle of concrete that gives on a pedestrian alley. Like breaded chicken and fries on the menu, you don't want to eat with your fingers. Moreover, pizzas with tomato sauce or fresh cream, oak, apple pie and brownie are there to be eaten in the same way. You will take a soda or iced tea to water it all. And we will come back with great pleasure.

Let us not go through four paths: It is probably the best pizza in the city. Here, everything is made home, and we're asking for it! For the last 20 years, the hotel, held by an authentic Italian cook, mainly offers pasta and pizzas. If they are good, let's say that our preference goes to pasta, always cooked impeccably, but also to desserts, also made on site. A real blow of heart.

Since its opening in 2012, the Gourmet has enjoyed a very good word of mouth in Saint-Maur-des-Fossés and surrounding municipalities. In the kitchen you can find Jackson Soubret who worked for many years alongside Gérard Royan, the former head of Magnolia in the Perreux. At the Gourmet, it offers a rustic, home-made cuisine that will marry the rhythm of the seasons with style. We start with an egg poached on its ceps ou or a pig marbled and homemade homemade liver. To follow a duck magret from Relevé mustard seed accompanied by a pick or an grilled façon manner. Finally, a baba rum or vanilla abundance. The plates are particularly greedy and generous, the dressage is simple, but without false note.

This space is placed on a contemporary baroque decor to create a stylish and relaxed atmosphere. The soft lights glitter on the crystalline chandeliers, on the elbow vases where white flowers flourish. On the plate side, there is a sobbly lunch and dinner is sumptuously packed with a semi-international kitchen. At noon, for example, it gives tomatoes to mozzarella, a peasant salad; a mix of vegetables with vegetables, a mustard of turkey; white cheese at red fruit coulis, banana cream and chocolate. In the evening, the card comes out the great game to sublimate the organic beef filet, the chicken chicken and the seasonal fruits, served in swimming.

The name of this restaurant corresponds to the Maghreb variant of the Persian Shahrzad, a term designating what comes from the famous cities. Here, more than one craftsman worked to adorn the walls of an interior similar to a rich fésien or marrakéchois salon. Renowned specialities, harira soup and chakchouka salad are placed on the map. They extend by about tagines, including the chef's recipe made with seven vegetables. The tagines of kefta to potatoes, chicken citronné and olive trees, pois pois, creusent the appetite instantly. At the time of dessert, eastern pastries are presented on the old floor on a plateau on the floor. These paste bites with rose water, pistachio, almond, hazelnut and walnut are irresistible when accompanied by mint tea, as tradition dictates.

Located just a few steps from the city centre, but also at the close edge of the Bois de Vincennes, this walk offers excellent value for money for lovers of all kinds. And it's not true that the address missed the regulars, because for almost two months, Le Menec closed its doors for full renovation! But if the decor has changed, the atmosphere remains: simplicity and relaxation, a Celtic atmosphere! The map is wide: sweet crêpes, salted or flambées, all sprayed with Breton cider. You'll have the embarrassment of choice and, for the difficult ones, the possibility of composing yourself is a real plus. The staff were very friendly and helpful. The staff were friendly and helpful.

Furniture with dark tones contrasts with murs walls, as is customary in Portugal. An appetizer buffet allows us to freely compose the first base of the menu. Then the dish of resistance reaches us at the table. It can be a piece of chicken in the oven, a beef fillet, a fried line with a frying pan. Preparations and toppings refer to the port nation, so our taste buds travel during the meal. The dessert changes daily. Depending on the season, there is fruit salad, flan, ice, or pie. After this sweet moment, we ask for a coffee, an indispensable conclusion for any Portuguese lunch.

We come here to use sushi, spring maki, Californian rolls, temaki and tempura. The buffet is prepared for lunch and dinner, in an elegant and welcoming room. Hot dishes of Indian, Chinese or Thai origin are part of the many food available. Curry rice can therefore be regaled while savoring beef to onions and shrimp in pious sauce. If one would prefer to stick to a single dish, a chirashi of assorted fish, or marinated tuna and salmon, will be readily ordered. In dessert, mochi ice is soft and melting: ask for an unusual scent, for example green tea or yuzu. For children's palaces, there are also raspberry sorbets, coconut and chocolate.

It is a small, unpretentious restaurant with typical Asian decoration, but which offers an interesting value for money, and whose cuisine is tasty and full of scents. In short, the good plans as only the Petit Smart team know about it! Whether they are Chinese or Thai, there is no shortage of specialties, with a special mention for duck and bamboo. Lovers will not be left, since a special menu (for great appetites!) is offered to them. 

In this walk with a simple but warm decor, we have an eye for complete patties which are full of ham, egg and cheese, as well as tomatoes and fungi. Traditional patties honour ham from country and small potatoes. On the side of the compound salads, the variety and freshness are at the meeting. You can continue the meal on a dish of cheeses accompanied, on a gourmet café, or on a crepe specially developed by the house. This is how molten chocolate spreads its aromas on bananas or pineapple, from ice to rum and grapes, for pancakes with the flavours of islands. We feel surrounded and filled with softness.

The room is opulent with its furniture crafted, its glowing decor and its golden motifs with elephant head. The map and menus are watering from reading: Northern India has a balanced view of rice with cinnamon and cumin, chicken or tandoori lamb, gambas cream gambas. Vegetarian dishes combine dry fruits with vegetables, douces aux, mushrooms with fresh coriander. On the side of grilled meat and fish, sauces compete with smoothness with cheese, or delicacy with almonds. But those who look for piquant will find an attractive meal by choosing, for example, pickled shrimps, and then a curry with Indian herbs. Back to subtlety for dessert that offers ice to pistachio and cardamom, as well as rose mini mini.

This brasserie in the centre of Saint-Summoned, close to the metro and the Bois de Vincennes, is lively and warm. And for the reason: Open from 7 a. m. to midnight, she sees a lot of clients every day, they come to drink a drink, lunch or dinner. With its dark red benches and cozy atmosphere, it is a nice place to enjoy a drink in the bar between friends, take a meal in the day or evening, in an atmosphere where you can feel that the typical Parisian brewery, as it persists in popular imagination, looks like this place. It offers simple and typical dishes, served in hearty portions to enjoy in the room (100 seats) or on the terrace (80 seats). In short, a genuine Parisian brewery, where quality/price ratio is not a vain concept. Simple and efficient.

A menu of several dozen cakes and sweet pancakes, some of which are very original, forms the framework of this very simple creperie, which we like to return to every year. Especially on sunny days, we prefer the terrace placed on a rather quiet pedestrian walkway. It's good, really cheap and we'll definitely come back to that. And then of course, you end your time here with a walk along the nearby Marne river. On weekends, we won't venture too late.

In this place with its ageless decoration, a little kitschy, some would say, it is the best products on the market that are prepared here. Once on the plate, it gives, for example, foie gras marinated in sauternes and garnished with apricots. Duck breast with deliciously perfumed Provence figs. A piece of Salers beef with autumn mushrooms. To encourage happy combinations between the glass and the fork, the menu presents wines of the month from the great French terroirs, including beautiful bottles and prestigious wines. For dessert, the palate is gently refreshed with a delicate strawberry soup or a chocolate iced nougat.

Sometimes you want to eat a pizza in a chic setting. With its contemporary décor and its terrace with stylish metal chairs, this place meets the aesthetic wishes of most of us. Plates are coloured for pizzas, light for giant salads, épicuriennes for meat and fish in sauce. From time to time, they quietly pour into fast-food, so that you're looking for a hamburger, served in a flat bread with a dome of crunchy fries. There are as long as we leave it. Order a dessert despite everything: Cotta is very good, as is the tiramisu with the broken or. In the evening, when the night falls, the time of coffee goes on, because the peaceful environment makes this place very attractive.

The terrace of this restaurant with pimpant furniture overlooks a pedestrian alley. The map and slate offer international cuisine that is always appreciated, even if the opposite is claimed. This is all the more appreciated here as she is a personalized touch. Among the burgers, there is a goat cheese. On the pasta side, tomato fusilli feed on crunchy chicken. We saw a risotto prepared with squid and skipped shrimp. The large salads are sew with freshness. They can be supplemented by an entry such as the saumon salmon cake or laminated to marinated vegetables. What about the desserts? Several ice cuts have original compositions of perfumes, fresh fruits and grout. From the cherry with melon, strawberries and marshmallows to the strawberry, from the green apple to the red fruit grout… you marvel at it in advance.

This contemporary bistro is original with its wood and leather chairs, luminescent suspension and wall hunting trophy. The card offers snacks such as bogeyman, omelettes and compound salads. It also features good dishes: for example, a supreme poultry in morels sauce; the plancha bar; a cute pig filet with shallots. Even the pasta has a small gastronomic side: We can remember the penne of the ceps and the foie gras. So the chocolate-baked mi becomes an essential dessert, as well as the delicate brûlée cream and creamy tiramisu.

A few steps away from the RER, this is a place full of scenery that you love to visit, and for many good reasons. Already, Creole's P 'tite announces color, just with its name. As soon as you arrive on the spot, it's the landslide, with white and colored walls, and tables with bariolated tablecloths. But the content of the plate is not bad either, with standards that, at the simple reading of the map, give you a smile: caris, blades, samoussas or plugs. The rhums arranged are really not bad either! Formulas at noon at super advantageous rates. 

Entering this place decorated with a painted wooden arch and Chinese pottery, we access a world specialized in Sichuan cuisine. Take place near the glass windows that are highlighted by the red orange curtains. On the map, we discover a fondue revisited by the house, the skewers of Saint-Jacques, the langoust to the imperial… All of this gives us appetite for a shrimp salad. Then our curiosity points to the frog thighs with soya sauce. However, we choose the sichuanaise fondue to the lightly noted broth. It presents itself with a delicious assortment of meat, fish and vegetables. In order to refresh our taste buds, we ask for mango sorbet and passion. We could also have ended with a little ginger confit.

This nice Japanese restaurant offers a good choice of sushi, maki, yaki and temaki. It also makes it possible to order a udon soup for chicken or seafood. He introduces grilled salmon, as well as raw tartare salmon to the lawyer. Tempura doughnuts include a melting variation in cheese. Salads include surimi, tomato and cucumber. If you come to two or more, you will have the opportunity to enjoy a Japanese fondue with beef or crustaceans. At the time of dessert, the lychees in the syrup are delicately sweetened and the fresh fruit salad is pleasantly refreshing; This does not prevent the same opportunity from sésame nougat or coconut beads.

At Flunch, you will be offered small balanced dishes at competitive prices. Grill specialist - meat or fish - you can also choose from a variety of hot or cold entries, a salad bar, a few cooked dishes, with vegetables at will and even a service take away for runners. For children too, a formula to less than 4 euros with flat, drink and dessert and even a toy has been carefully developed. And then Flunch is also the insurance to eat fast, well and hot at any time.

The terrace of this walk has light from the glass vault of the shopping centre. So we suddenly discover a little craving for salty galette or crepe dessert. In a chic decor with grey shades, it is with joy that the patties are adorned with leek and walnuts of St. Jacques, or reblochon, smoked breasts and massive of Guémené. We're going to be able to eat something unusual, and then comfort the palate with a waffle, muffin or ice cutting. This in addition to sweet pancakes, all delectable.

An Italian colour panel guides us in two steps towards the bottom of the commercial gallery. Farewell, car noise; Enjoy relaxation, because the tables and parasols set in a contemporary courtyard are part of the restaurant, which is decorated with comfortable pink textile chairs. The pizzas are displayed in the twenties and we admit a low for pizza to tomatoes, onions, bacon and fresh cream. One has found the compound salads and fresh pasta. Lasagna in the oven, tuna spaghetti, rigatoni of the chef… How do we override these attractive proposals? Then we will return.

Here is a walk that, in addition to a beautiful winter garden with large windows and a more cosy room on the upstairs, offers over pancakes, including Ty Breizh, Norwegian (smoked salmon) or La Nice (with Provençal vegetables). With almost as many black wheat patties, the amateurs will be filled! Some of the very nice desserts also: Seasonal fruit skewers, floating island, brownie and white cheese. In short, an excellent address to get fun without getting ruined.

The Bretons rocks of the Massif armoricain inspired the name of this walk. The walls covered with a portable glacis, the painted furniture of blue give us the impression of breathing the air of the broad, a day of nice weather. After a green or compound salad, we grignotons a first galette with sweet onions, a second with ribot milk, a third in the black sausage and apples. We could have developed our own recipe by adding a galette of six ingredients to the choice. Appetite for dessert? There are many flambées here. So we try a nappée of orange jam and another to blueberry jam. It is very good- The crepe topped with ice cream, honey and almonds deserves some strokes, too.

Sitting at this good table, you melt with pleasure just by reading the menu and the menus. Everything here makes you salivate: from fried shark salad with piquillos to salmon brandade; from artichoke parmentier to snails to poultry supreme with smoked duck breast. So we delay in choosing the dishes that we will enjoy enjoying. At the same time, you can be advised to accompany your meal with a glass of wine or a bottle. As for desserts, we still hesitate between chocolate waffle with a peach sorbet and raspberry gratin with passion fruit. It is allowed to come back, subject to disregarding the service, which is not always in a good mood.

The specialties of this Asian restaurant dig culinary curiosity as much as appetite: Imperial crab clips, a happiness nest to the shrimp and nuts of Saint-Jacques, grilled chicken with lemonella, a broth meldue… It is copied beautifully and pleasantly, in a wooden decor with stylised motifs. If you prefer to use yourself, we will use the buffet. But if you like to be served, you will find that dishes brought to the table can eat like Grandgousier. Thai beef salad was taken three times, then three times from the lawn duck, with rice chosen Cantonese. Because we were hungry? Because it was tasty. After that, there were apple doughnuts. We swallowed up two. Here too, only their good taste justified the stomach dilation that we started to feel. Since then, we've walked and worked well. Then we'll go back.

We come here to eat a pizza on the terrace, because it is located on the flowered pedestrian path of the gardeners bordering Georges-Lebigot Street. You can also order a pasta dish, a compound salad, a mixed meat or in sauce. What if we're undecided by reading the map? The slate is there to add extra novelty. But yes, we will gladly take lasagna to the bolognaise with a green salad; penne to the four cheeses; a climb cooked at the marsala. And then a cup of yogurt at the amarena. or the rum baba, to change. Here's a good meal!

You can find the pleasure of eating well in a bistro with brass fixtures reminiscent of the 1930 s. On slate, season products turn into plates which evoke from time to time the nearby Mediterranean and distant Asia. Garlic stir squid remind us of the holiday on Grande Bleue. The Asian salmon tartar makes us feel like leaving the Far East. Then the beef carpaccio, the chicken burger, the duck duck, all compete in flavour. There is choice for dessert, especially for ice cuts. They are descended into Anjou, spreading orange liquor on a mandarin ice. to the colonel, wearing vodka on a lemon sherbet. Let's finish the meal so as to stay on a happy air of yesteryear.

The industrial-style Bohemian decor alone justifies a hook here. On the terrace and inside, you can settle on a wooden bench, a screw stool, a metal chair… Pizza and pasta fall into a tomato or creamy sauce. The great recipes are present, with seasonings in Sicilian with tuna, from the Neapolitan to the basil, from the Roman with mushrooms, from carbonara to bacon cubes. On the side of the pizzas, the chef's creations follow the market proposals. You can discover a pizza with persillade en, another with frites aubergines, another with seafood. In the dessert, the apple pizza is sprinkled with red sugar and the tiramisu de allow to be gourmand greedy. You use yourself. It is practical and friendly.

The terrace, situated on a pedestrian square, is welcoming by the copper benches, the painted chairs and the red lights that decorate the inner room. The Italian card allows you to enjoy pizza, pasta, fish or grilled meat. We will have the eye to uncover the fritti squid, the veal steak to the bologna, the skewers of St. Jacques. If you want a recipe that has been adopted for a long time by the Hexagon, you will be prendra sole. And if you like the piquant, you will choose for tuna and its egg with spiked fries.

When you want to eat Asian with family or friends, you sometimes find it difficult to decide all for a Chinese, Japanese or Thai restaurant. These three kitchens are represented here by great classics and specialties that will be savored in a wood-paneled room, desolate glass walls, satin sheets and old-fashioned chairs. On the Chinese side, the lawn pig, the hot sauce bar, the meat barbecue and the seafood barbecue put water in the mouth. On the Japanese card, the temaki cornets, onion rolls and chirashi dishes are very tempting. What about Thai plates? They are in chicken rice, grilled shrimp and ginger beef, among other safe values.