The best Fusion and international cuisine restaurants France

The Flavours plate on one Side, Scotch on the other; welcome to this den of gastronomy, held by a single owner. Choose your room - our heart goes to that of Scotch, topped with its vaulted cellar, its light games and its ambiance atmosphere - take place on the comfortable armchairs in velvet, and make your choice among the specialities of the surprising chef Pascal Grébot, who has recently assisted Anthony Guemry. Same card on both sides, with fusion cuisine with French, Italian and Thai accents, to the image of fish ceviche at the moment of coconut milk, combava and its Thai rice of shrimp, red curry of shrimp or duck, du of duck magret, Parma ham, lemon and sage juice, parmigiana parmigiana, or still from magret duck roasted to mango and tarragon. And for nothing to waste, the reception is friendly and dedicated.

In a small street of Montrichard opens a spectacular room that blends with pleasure a modern and clear decoration with the stone size and the old beams which climb up to the ceiling of a dizzying height, witness of its former past of the th chapel. The hotel offers pizzas, salads and pancakes that blend Italy with Brittany just a few Metres from the Cher. The classic pizzas are all there, but the lover of snails can try François I more local, of course, vegetarians are not forgotten. In the salads, the Vigil reserves the surprise of the warm pie mixed with the smoked magret. Patties also have a local touch with Touraine and its andouillette. Those who want something else are not forgotten with meat pieces or fish from the sea or from the Loire. And of course a tiramisu to finish the meal on an Italian note.

This district of Gerland, where the buildings grow like mushrooms, will not surprise us with the opening of Intermission in an unexpected register. In the middle of the traditional addresses, this restaurant opens to other horizons in the direction of Africa (so little represented in Lyon) with a surprising fusion kitchen rather successful. Is this a defect or a quality, authenticity requires, the decoration of the room is not the main quality of the address. More attention must be paid to the kitchen carried out by a chef, Amoin, Franco-Ivorian, inspired by his two cultures to prepare for mixed flavors: ceviche from green lemon and olive oil or bar acras, beef pastel and green salad to start. Treat yourself to the chicken, sausage and basil ou or a sanitary beef sanitary with ginger and turmeric, to finish with a fresh fruit salad. It changes our habits, but let us admit that it did not get us off. A pleasant intermission that has its place in this lively neighbourhood where everyone seeks a new destination at the time of a good value for money.