Villa Val Sénart

All that remains of this former butcher's shop are the tiled walls and a few hooks for hanging meat. The rest of the interior is contemporary and charming, with colourful velvet-upholstered seats and sprucely decorated little tables. A table d'hôte (reservation required) is hidden among the bottles in the cellar. The two surprise set menus allow the chef to work with the best ingredients available at any given time, whether they be sourced from the nearby market, Marché de Rungis, or, in the case of certain vegetables, from a small organic farm nearby. Mackerel and beetroot; Vendée poultry and

This industrial - style loft is well hidden at the end of a small alley. Guests enjoy the warm, convivial atmosphere at this contemporary restaurant, which offers delicious, bistro - style gourmet cuisine.

Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations to which he holds the key. Guaranteed to uplift, the food is rich in everything we love about this veteran chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredien

This former coaching inn run by Yohann Giraud, a chef who has worked in several Michelin-starred restaurants, has a pleasantly hushed atmosphere. On the menu: dishes bursting with flavour, such as the signature macaroni stuffed with foie gras, celeriac and tartufata au gratin with parmesan, cream and a veal jus, or the oh-so-delicate millefeuille with a caramel sauce. The charming service completes the picture.

An unusual setting for a restaurant: what was, in the 1970s, a municipal swimming pool, with raw concrete and colourful neon lights, has been converted into a bustling collaborative space. It is where Enzo Scaramuzzino, former right-hand man of Mathieu Pacaud, is swimming solo after clocking up experience in MICHELIN-starred kitchens. Every week, the short menu is written up on the blackboard – think cuttlefish fricassee, truffle risotto, farm-reared pork rack… Classics revisited without ostentation, impeccable jus and a fabulous béarnaise sauce on the rump steak, fresh and fruity desserts, su

This restaurant is housed in a contemporary building in the heart of the Marché de Rungis – the largest fresh produce market in the world – and is run by chef Nicolas Sale, who is no stranger to MICHELIN. Occupying the middle of the space is a large open kitchen surrounded by varnished oak tables and contemporary banquettes. The menu, dictated by the day's consignment, shows a penchant for putting a new spin on the classics: beef terrine with chanterelle pickles, pollock, vegetable casserole, mashed potatoes, mirabelle plum tart and buckwheat ice cream. The sharing dishes are generous and made

Les Magnolias has slowly but surely made a name for itself among foodies in Le Perreux-sur-Marne. The chef pays particular attention to the presentation of his dishes, which are full of flavour and seriously creative – lamb in a crispy rice crust, peas, Thai basil and lemongrass. In the kitchen and elegant dining area, a young team pulls out all the stops to ensure everything runs smoothly.