The best bistros and brasseries Ile-De-France

A small bistro that does not pay a mine, which for years has been host to a clientele of used people. We come to the bar, take a coffee to the few tables on the pedestrian street on Saturday, or lunch on the thumb between noon and two. À la carte, prétention cuisine, traditional dishes with steaks, andouillette served with large homemade fries, or Campaign salads or Everything is fine. We love welcoming and a warm atmosphere.

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.

This addresses the title of the 1 ^st eco-sustainable coffee exhibition in Europe. This Starbucks would have been designed to minimize energy consumption by choosing natural materials such as wood, glass, metal and stone. Disneyland requires a space dedicated to children and the place attracts a family clientele. But we're saying we're going to be happy in single without children, with his girlfriends band and the promo buddies. The selection of coffee is as usual as usual enough to seduce all tastes, simple arabicas from fair trade to the most elaborate frappuccinos and moccaccinos. A restaurant slate completes the offer.

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.