The best French cuisine 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.

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.

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!

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.

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.

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.

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.

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.

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 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.

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.

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.