The best restaurants Cachan

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.

This pancake makes us want to drink a bolee of raw cider by eating a simple monkey, like the one at Roscoff onions, or copely gardened: Vegetarian cakes will be remembered for potatoes and fungi. For the spirit of the land, there are shrubs stuffed with the black boulders or the Guéled jacket. But we can focus on crumbling and freshness by combining our meal with a compound salad. Second, sweet pancakes reveal our inclination to the greedy, with great chocolate, jam and ice cream. We are sitting on the terrace under the arcades: let us stay a little in this very nice place.

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.

When the Middle East cooks its range of flavors, it offers us warm and cold hors d 'oeuvre, of Syrian and Lebanese origin for most of them. Ask for an assortment whose generous variety will allow us to savor eggplants with nuts, garlic yogurt, spicy sausages, spicy spruce, cheese or spinach. The main dish reveals minced meat on the onion, marinated chicken white, citrated lamb liver. The dessert, at the very many oriental pastries, is gourmand by nature. Here's the maamil, delicate sandwiched with dates and here's the osuntied, little millew with angel hair. We'll take it twice.

Warm and retro, the room plays on clear wood panels and antique engravings lined with green walls. From the antipasti, the kitchen has a preference for fine plates. We appreciate the adjacent aillée, mussels and palourdes palourdes. Here is the first service: place for stuffed pasta such as tortelloni in lobster bisque, place the risotto in its ceps version. As for the second service, it presents meat and fish in remarkable tenderness. Tuna reaches us with mint crust, the beef crust of pepper crust. To conclude, our papilles détectent the trio trio and the semifreddo, a perfect ice cream grout.