The best French cuisine restaurants France

The Aside offers tasty, tasty and creative cuisine. In the program of this beautiful address: bar net and its morels morels juice, fish plancha, duck magret, érable and maple syrup, veal coast and dried tomatoes accompanied by roasted pignons and risotto thyme juice, cod dos, dry fruit crust and its exotic grout… Delicious and original cuisine, just cooking, copious plates and a very pleasant atmosphere. What to spend an excellent time.

One of the most beautiful, if it is the most beautiful restaurant in the city, located in the heart of the Universe Hotel which is no less. In addition to the developed environment, everyone can enjoy fine cuisine and adapted by Jean-Pierre Leaf, a former star star chef of La Faisanderie in person who has recently collaborated with the Clusius team as a consultant whose new card blends the flavours of the seasons. And it's as good as beautiful! The service is exemplary and if the stay continues in one of the rooms, you will have trouble doing better!

This chapel is just steps from the cathedral. Here, everything is home, money from foie gras. Freshness of products and authenticity of flavours are the watchwords of this inspired and generous local cuisine. Example: porto egg in port and foie gras or salad and crunchy cheese (fresh goat in its brick, delight!) honey and lavender keys. Then: walnuts of Saint-Jacques liquorice/anise or crushed can of nuts/liver. In cooking, the benevolent Carine Cuoq varies the pleasures according to the seasons: magret duck with lavender honey or play wolf with candied tomatoes in summer. Declination around mushrooms and chestnuts in autumn. Plates are well fitted and well presented… Until the last touch: a dessert dessert for those who don't like to choose! A trio: Creamy orange cream cake with zests, mini-panacotta/grout of cassis and full burnt cream. And for children it's like big - neither fries nor nuggets! - real flavours in mini-serving, at mini prices. The last thing: one can really eat in an old chapel (all small)…

Near the airport, on the road to Trégastel, Ti Saour bears its name well: the "Maison des saveurs" in Breton. And it can be said that she marries them brilliantly. Chef Loïc Bahezre, also a pastry chef, chocolate maker, confectioner, ice-cream maker and pancake maker, has brought back from his many experiences abroad and in major establishments skills and inspirations that make his cuisine original, a clever blend of tradition and inventiveness. In the dining room, a vast room with a country decor, his companion Séverine offers a pleasant and attentive welcome. The couple works with carefully selected local producers. The lunch formula changes almost every day. In the evening, there is no other option than to take the full menu, with a choice of three starters, main courses and desserts. Proposals vary all the time. Example: thin tomato pie with a shallots compote and mustard whipped cream, followed by a pork breast served with celery and hazelnut purée and a perfect coconut glaze as a conclusion. Every Friday evening, the house serves a kig ha farz.

New to the square, the Comptoir du Marché bar-restaurant/restaurant is already a landmark for locavores. 80% of shopping is done just a stone's throw away, at the Notre-Dame market and neighboring shops. On the terrace, or inside against a backdrop of frescoes by Poitiers artist Fred Calmet, you'll enjoy traditional, generous and beautifully presented cuisine. A short menu that will delight meat lovers for its cooking, and a few vegetarian proposals that will delight other palates. In your glasses, well-selected local wines and beers. Excellent value for money! We especially like the upstairs dining room with its view of Notre-Dame church!

Printing becomes the Editorial, but for the rest, nothing changes. It is always the biggest brasserie of Picardy, with 250 seats spread over two floors. Side dish, here either, no revolution: the owner Didier Bertin offers a menu for everyone. Burgers, sauerkraut, fajitas, mussels, woks, pizzas... Without forgetting the classics like tournedos Rossini or the salmon Tartar dill. For dessert, you can also have pancakes. It is simple: the Editorial, they are six restaurants in one! The icing on the cake: affordable rates and a lounge atmosphere at. An address that does not lack character, but however is not one of the most remarkable of the city
...

It's time for something new at this two-Michelin-starred restaurant. In a completely redesigned dining room, La Côte Saint continues the family history that began 3 generations ago. In the kitchen, Jean-Michel Lorain has just given way to Alexandre Bondoux, his nephew, who is now creating the new dishes on the menu, while maintaining the famous signature dishes for which the restaurant is famous. Ile flottante with Kristal caviar, black garlic jelly and light horseradish cream, for example. An absolutely unforgettable experience!