The best restaurants Charenton-Le-Pont

The décor, red and gold, is full of refinement and the cuisine with the art of oriental flavours. We appreciate the fatouche salad, seasoned with sumac and thyme. A fatayer aux is eaten with spinach, then a samboussek to minced meat and parsley. The dish of resistance arrives and it's a chawarma chosen for its recovered marinade of vinegar and sesame sauce. We will keep a little appetite until dessert, because there is halva to the pistachio nuts and the Lebanese flan to the orange Flower, which brings water to the mouth with great delicacy.

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.

An Italian colour panel guides us in two steps towards the bottom of the commercial gallery. Farewell, car noise; Enjoy relaxation, because the tables and parasols set in a contemporary courtyard are part of the restaurant, which is decorated with comfortable pink textile chairs. The pizzas are displayed in the twenties and we admit a low for pizza to tomatoes, onions, bacon and fresh cream. One has found the compound salads and fresh pasta. Lasagna in the oven, tuna spaghetti, rigatoni of the chef… How do we override these attractive proposals? Then we will return.

The terrace, situated on a pedestrian square, is welcoming by the copper benches, the painted chairs and the red lights that decorate the inner room. The Italian card allows you to enjoy pizza, pasta, fish or grilled meat. We will have the eye to uncover the fritti squid, the veal steak to the bologna, the skewers of St. Jacques. If you want a recipe that has been adopted for a long time by the Hexagon, you will be prendra sole. And if you like the piquant, you will choose for tuna and its egg with spiked fries.

How to eat Berber and specifically Kabyle without going to Kabylia, the current Northern Algerian? We take the Parisian metro and you arrive at the edge of the capital in this outdoor location of moucharabiehs and hemp palms. In the interior, you will be welcomed and the specialities of the house give you the opportunity to dream as much as to savour. The traveller's base consists of cold lamb and méchouia salad. The Bedouin base is full of merguez and briouats. As for couscous, he is the king of the card, with rare interpretations such as pumpkin couscous, févettes, white beans, added to more customary vegetarian couscous or grilled meat.

The white tablecloths that cover the tables on the terrace give a nice air at this place for its high kitchen and its romantic interior, decorated with flowery windows and decorated with curtains. The palate's pleasures begin with a fricassee of shrimp or a cresson cresson. They continue on a trout filet to the fondue, a supreme poultry sauce in mushroom sauce, a rabbit blanquette, a cod back accompanied by risotto. They conclude with an abundance, a black chocolate moelleux with white chocolate, a fine pie with pears and mirabell jam. Every step of the meal is a good choice for a glass of wine, choosing from a very attractive wine card.