Restaurants cuisine régionale Ile-De-France

At Bruno, you will be greeted without frills as at home, in a bright and elegant setting recently renovated. Ask yourself to the bar at any time of the day to drink a drink, taste a café gourmand or pick some tapas.

We enter this establishment in all seasons, whether it is in the main room or in the bucolic courtyard at the bottom of the restaurant. The place was tastefully decorated from the point of the knives to the former tile tile chosen to cover the scene. In the dining room and in the kitchen it is the generosity that is at the center of the concerns. Olivier - the boss of the bistrot - manages his address with a great smile and a certain sense of family. Typical dishes of the brewery are found or rediscovered on the slate. In the furnaces, he tries to revive his plates to give them a second youth like with the creamy risotto of gambas tails or the laughed veal cream cream of mushrooms with truffle oil. The products are good, well prepared, well cooked, and therefore eaten shamelessly. An address that you only leave to better return!

It smells good the South here, and you will understand it, Mediterranean specialities are put to the credit. Naturally, in the heart of the winter, it is a breath of sunshine that takes our taste buds but do not wait this season to discover Thierry's kitchen. It savour at any time of the year. How could it be otherwise? All you need to do is try to taste your choice in the "land" or "sea" section of the menu. For example, here is the royal sea bream tartar in la, are of small vegetables, grilled minute beef salad, coriander in salad, perfumed lemon salt, or crunchy candied lamb shoulder, coconut from the South to dried tomato. Unless you cry for the southern chipirons au of thyme, organic zucchini cooked in citronné juice. To conclude, rosé and orange grapefruit in salad, infusion of verbena fraîche apportent bring a wave of freshness and sunshine if the latter would not be part of your coming day. In short, whatever the weather or season, a gastronomic microclimate is here!

Between Savoie and Switzerland, one would think almost at the bottom of the tracks and the end of the nose in cold blushed: we are nevertheless in Neuilly, and the peaks in the distance are only those of the towers of the Defence! Naturally, the decoration here is based on wood, and warm panelling a warm atmosphere. As you will have understood, here you are in the realm of fondues, famous, conveyors and other comforting dishes that are used to tasting in winter. But not only! Meat of all kinds is also on the menu. The dishes, roboratifs, also have the merit of being affordable, which is not so frequent here, especially if you come at lunchtime and choose the formula dedicated.