Restaurants cuisine du monde Cachan

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.