Apart By Jo - Proc 2D

Welcome to the world of Baptiste Renouard, a seasoned chef who honed his skills at Lasserre, Robuchon and Alléno. In a picturesque, cobbled street in the heart of Rueil, his modern restaurant celebrates creative cuisine with lashings of talent. The reasonably priced lunchtime menu features dishes such as poached egg with green asparagus, ballotine of Atlantic cod and cauliflower or a dessert on the strawberry theme which is a festival of refreshing textures. The tasting menus unveil the chef’s proficient skill and weakness for veggies, in particular those grown locally and herbs that he picks

Fulcosa, which means "fern" in Latin, refers to the plant that once carpeted the surrounding forests and (rightly) suggests that the young proprietors have a keen sense of history as well as flavour! In their warm "culinary bistro", they treat us to tasty seasonal cuisine in which tradition meets innovation, e.g. Cajun-style poultry, green beans, white turnips, girolles and fresh fig. Don’t miss the house signature – warm soufflé with a seasonal ingredient.

Chef Jean-François Bury, with stints at the George V and the Shangri-La under his belt, is masterfully regaling Nanterre with modern, bistronomic nosh. Examples: organic meurette-style egg; pork belly confit in saté, buckwheat spaetzle and lemon grass-laced mushroom stock; upside-down apple pie with Madagascan vanilla-spiked Isigny cream… Succulent flavours and generous helpings at excellent value for pleasure. High-flying craftsmanship.

The engaging façade of this picturesque inn on a pretty lane of historic Marly hides a modern restaurant in the zeitgeist run by a Franco-Japanese couple. The chef crafts surgically precise creations, illustrated by his signature dish: gỏi cuốn of blue lobster and terrine of foie gras, confit of spring vegetables in olive oil and Aquitaine caviar.

Situated opposite the Abreuvoir – the ‘Watering Place’, framed by its famous sculpted horses, this old bourgeois abode is now home to a delicatessen, a wine shop and a restaurant, enthusiastically run by a dynamic team. The restaurant occupies a lovely conservatory with herringbone parquet flooring and an unrivalled view of the Abreuvoir. The chef crafts modern, well-polished dishes: organic œuf parfait, green lentils from Le Puy, smoked herring, parsley sauce and pickled shallots; confit of turbot in Mat-Khen pepper, braised fennel and citrus notes. A stroll in the park after your meal is jus

The polished culinary score of this modest establishment makes it well worth hunting out. The stripped-back, competent and a tad creative dishes are packed in striking flavours: e.g. flame-licked slices of monkfish with a wasabi foam or roast pollock with green peas, verbena and apricot. The textbook perfect profiteroles are wickedly addictive.

At the edge of the park, this elegantly decorated mansion embodies a distinctly French "art of living"... and gives expression to its love of fine ingredients! Chef Denis Rivoire is of Italian origin and he certainly knows his stuff; he revisits the classics, adding a few Mediterranean touches. Good wine list.