The best restaurants Val-De-Marne

This restaurant is located in a house with polychrome fries. They are inspired by Art Deco, as well as ceramics on the walls that go from the counter to the tables installed under a veranda-shaped advance. Dark-colored furniture complements this decor with pleasantly retro style. In agreement with the place, the home kitchen offers unstoppable recipes such as the aloyau chateau to the cupboard, the slab of salmon on the pistachio. It also invites us to enjoy specialties such as paella for seafood. For the old snack, we can ask for a sanded sandwich, white ham, or omelet. The savoyard burger is not bad either, especially when accompanied by a compound salad. What is there for dessert? A good pie, or a tiramisu. It's all you want.

Fluorescent tubes provide pink light on the clear color counter. The room, dark by contrast, is furnished with wooden tables and chairs. In this unusual contemporary setting, we can eat hot or cold, opting for cooked or raw fish. Chilled chestnut salad, temaki cornets, Californian rolls, and spring makis are part of the crisp proposals of freshness. On the side of smoking plates, we appreciate the ravioli soup, shrimp tempura, Japanese noodles with chicken. All of these dishes are on the spot, or outside if we want to picnic to eat our meal.

We always feel his appetite to wake up in a grocery store with a tasting counter. Here, the refined charcuterie, farm cheeses, Norman dairy foods, the honey of beekeeper and sweets of chocolate chocolate attisent attisent our greed. We also take place in front of freshly sliced Iberian cured, toast toast with candied tomato, a nachos bien, a creamy bowl of bowl. With this, we opt for a carefully selected glass of wine from large tracts of land. Sunday and the occasion of the brunch: we have scrambled eggs and dill salmon, with crisp raw vegetables. then the fruit salad keeps us in lightness. So much better and soon!

The small room with light wood furniture is as charming as the glass counter where delicious Asian food is lined up on plateaux. Chinese and Vietnamese specialties are added to the many Chinese recipes. If you enjoy steam buoys, you will be filled with a varied assortment of pork, chicken and shrimp, including pekinolis. On the side of the main plates, beef and fish are accommodated in pious or sweet sauce. They can be accompanied by nature or cantonese rice, jumped noodles with broccoli. Whether you use a pair of chopsticks or a range to eat this exotic meal, the result is the same: We're very happy here.

When the Middle East cooks its range of flavors, it offers us warm and cold hors d 'oeuvre, of Syrian and Lebanese origin for most of them. Ask for an assortment whose generous variety will allow us to savor eggplants with nuts, garlic yogurt, spicy sausages, spicy spruce, cheese or spinach. The main dish reveals minced meat on the onion, marinated chicken white, citrated lamb liver. The dessert, at the very many oriental pastries, is gourmand by nature. Here's the maamil, delicate sandwiched with dates and here's the osuntied, little millew with angel hair. We'll take it twice.

Warm and retro, the room plays on clear wood panels and antique engravings lined with green walls. From the antipasti, the kitchen has a preference for fine plates. We appreciate the adjacent aillée, mussels and palourdes palourdes. Here is the first service: place for stuffed pasta such as tortelloni in lobster bisque, place the risotto in its ceps version. As for the second service, it presents meat and fish in remarkable tenderness. Tuna reaches us with mint crust, the beef crust of pepper crust. To conclude, our papilles détectent the trio trio and the semifreddo, a perfect ice cream grout.

Here you can enjoy Japanese skewers. They are chicken, beef, cheese, salmon… But also, especially in the mackerel, duck, quail fillet, noix nuts, mushrooms. Hot dishes offer cherry noodles to vegetables, chopped beef, shrimp condimentées salt and pepper. In the case of sushi, the variety is at work in shades to pigs and tuna cooked. The raw fish is not left aside, far from it! You can taste it in assortiment, bol bowl, maki, and Californian roller. The room with the rose walls is simply furnished. It is extended by a small terrace located on the sidewalk in the beautiful season.

Set in an old building, on a square directed towards the typical station of Ivry, this café-restaurant offers an outdated charm that takes very much. Its leather benches the veranda, which extends through a peaceful terrace and shaded shaded terrace. In the room, painted wood tables respect a large area around the counter, in order to help the many people who have been used to it. Every lunchtime, the plates are filled with salad dressings, charcuterie, omelet, chicken or merguez to fries, bogeyman, normande, normande mudflap. All of this is as tasty as ever. And dessert? It offers a real choice of burnt cream, chocolate foam, floating island, caramel cream and day pie. When it's a coconut pie and raspberry pie, it's possible to forget the good ways to engulf it in a few bites.

It is in the area of the Cherry tree, the Amarelle. As if the areas not always very riantes can receler real nuggets. Traditional cuisine, the whole of which is a generally rich and tasty day dish, this place is the epitome of the good dining plan that you exchange among friends. Aéré, The Amarelle is a restaurant for lunch only, the afternoon being dedicated to tea break.

How to eat Berber and specifically Kabyle without going to Kabylia, the current Northern Algerian? We take the Parisian metro and you arrive at the edge of the capital in this outdoor location of moucharabiehs and hemp palms. In the interior, you will be welcomed and the specialities of the house give you the opportunity to dream as much as to savour. The traveller's base consists of cold lamb and méchouia salad. The Bedouin base is full of merguez and briouats. As for couscous, he is the king of the card, with rare interpretations such as pumpkin couscous, févettes, white beans, added to more customary vegetarian couscous or grilled meat.

The thread room is very spacious and its olive trees, its walls decorated with ochre, its coordinated textile benches give it an irresistible Italian air. So we eat it all day long. The card offers so many choices that preference is preferred for what is not normally taken. A risotto, for example. A steak to the Florentine. Chicken in a fragrant tomato sauce. And why not a carpaccio in Sicilian? For children, small or large, there are pasta and pizza in quantity. As well as delicious dessert ice cuts.

The bar-restaurant is located at the corner of two quiet streets and its terrace is lined with green planters. Lunch is served with one of the menus of the day. It will be a herring fillet or gizzard salad, then a chicken steak in Norman sauce, béarnaise salmon or a beef tartar. Fans of express meal will have the choice between the omelet and the burger with fries or salad. On Thursday and Friday, couscous is inscribed on slate in lamb and chicken versions, among others. A small dessert? A burnt cream, a chocolate foam, an ice cream… And a coffee to digest well. You will get back to the time of the aperitif to sip a fresh beer, a cocktail or a glass of white wine.

After crossing the courtyard (where you can of course eat on sunny days), you enter the room whose walls are decorated with figurative canvases. The high ceiling with exposed beams houses a mezzanine floor furnished with armchairs and low tables. The menu offers a beautiful offer, multiple and well smelled, with many standards of French gastronomy: duck leg with thyme, burger from Saint-Maurice, beef tartar, foie gras, delicatessen, snail... The desserts are also excellent. We recommend it!

The white tablecloths that cover the tables on the terrace give a nice air at this place for its high kitchen and its romantic interior, decorated with flowery windows and decorated with curtains. The palate's pleasures begin with a fricassee of shrimp or a cresson cresson. They continue on a trout filet to the fondue, a supreme poultry sauce in mushroom sauce, a rabbit blanquette, a cod back accompanied by risotto. They conclude with an abundance, a black chocolate moelleux with white chocolate, a fine pie with pears and mirabell jam. Every step of the meal is a good choice for a glass of wine, choosing from a very attractive wine card.