The best restaurants Vitry-Sur-Seine

At the entrance to the room, the counter displays the raw meats, salads and vegetables that show the plates and the sandwiches on the map. The lamb and chicken fall into effilochée, seasoned @, shavings of, and beef, also coated with Brazilian picanha. Other typical dishes such as meat doughnuts evoke the country of the round ball, while raviers hummus and purée rappellent remind Turkey. We'll be happy from one universe to another, choosing a Amazon acai juice, or ayran milk fermented. On the dessert, the green lemon and the fruit of the passion predominate on the Brazilian side, while the almond and walnut sign Turkish sweets.

Entering this place decorated with a painted wooden arch and Chinese pottery, we access a world specialized in Sichuan cuisine. Take place near the glass windows that are highlighted by the red orange curtains. On the map, we discover a fondue revisited by the house, the skewers of Saint-Jacques, the langoust to the imperial… All of this gives us appetite for a shrimp salad. Then our curiosity points to the frog thighs with soya sauce. However, we choose the sichuanaise fondue to the lightly noted broth. It presents itself with a delicious assortment of meat, fish and vegetables. In order to refresh our taste buds, we ask for mango sorbet and passion. We could also have ended with a little ginger confit.

Sitting at this good table, you melt with pleasure just by reading the menu and the menus. Everything here makes you salivate: from fried shark salad with piquillos to salmon brandade; from artichoke parmentier to snails to poultry supreme with smoked duck breast. So we delay in choosing the dishes that we will enjoy enjoying. At the same time, you can be advised to accompany your meal with a glass of wine or a bottle. As for desserts, we still hesitate between chocolate waffle with a peach sorbet and raspberry gratin with passion fruit. It is allowed to come back, subject to disregarding the service, which is not always in a good mood.

You can find the pleasure of eating well in a bistro with brass fixtures reminiscent of the 1930 s. On slate, season products turn into plates which evoke from time to time the nearby Mediterranean and distant Asia. Garlic stir squid remind us of the holiday on Grande Bleue. The Asian salmon tartar makes us feel like leaving the Far East. Then the beef carpaccio, the chicken burger, the duck duck, all compete in flavour. There is choice for dessert, especially for ice cuts. They are descended into Anjou, spreading orange liquor on a mandarin ice. to the colonel, wearing vodka on a lemon sherbet. Let's finish the meal so as to stay on a happy air of yesteryear.

Fluorescent tubes provide pink light on the clear color counter. The room, dark by contrast, is furnished with wooden tables and chairs. In this unusual contemporary setting, we can eat hot or cold, opting for cooked or raw fish. Chilled chestnut salad, temaki cornets, Californian rolls, and spring makis are part of the crisp proposals of freshness. On the side of smoking plates, we appreciate the ravioli soup, shrimp tempura, Japanese noodles with chicken. All of these dishes are on the spot, or outside if we want to picnic to eat our meal.