The best bistros and brasseries 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.

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.

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.

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.

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.

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.

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!

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.