Clamart is a affluent commune in the southwestern suburbs of Paris, located just 8.7 km from the city center in the Hauts-de-Seine department. The town is distinctively divided into two parts: Bas-Clamart, the historic center, and Petit-Clamart, an area developed in the 1960s on former pea fields, separated by the Bois de Clamart forest. Historically significant as the site where photographer Nadar captured the world's first aerial photograph in 1858, Clamart offers a quiet, green retreat while remaining well-connected to Paris. It is an ideal base for travelers seeking a peaceful suburban experience with easy access to the capital.
🕐 Europe/Paris · 💱 EUR
Bas-Clamart retains its historic center charm, suitable for travelers preferring a traditional atmosphere. Petit-Clamart features modern urbanization developed in the 1960s. Both areas are bordered by the Bois de Clamart forest, offering a serene environment away from the city bustle, making them excellent bases for hotel stays.
Located in the southwestern suburbs of Paris, Clamart is approximately 8.7 km from the city center. As a wealthy suburb, it has well-developed transport links, allowing convenient access to central Paris via public transportation networks. It serves as a strategic location for exploring the capital without staying in the dense urban core.
Thanks to the Bois de Clamart, part of the larger Forêt domaniale de Meudon, spring and summer offer lush greenery and pleasant weather. These seasons are ideal for walking through the forests and visiting historical sites, such as the location where Nadar took the first aerial photograph, enjoying the unique tranquility of the suburb.
After stints in the kitchens of Yannick Alléno, Jean-François Piège and Guy Savoy, chef Alexis Voisenet decided to make his own mark by opening this restaurant in the casemates of the old fort of Issy-les-Moulineaux. A unique historical site whose stone vaults are enhanced with contemporary furnishings. A champion of seasonal produce, the chef's creative, delicate approach results in refined dishes such as the house signature, calf’s sweetbread. In addition to a well-oiled front-of-house team.
WebsiteThis town house (once the station café) has morphed into a gourmet restaurant with a chic, modern vibe and walls adorned with photos and paintings. The recipes are the work of seasoned chef Régis Douysset, who is backed up by a crack team in the kitchen. The ingredient-led cuisine is precisely and generously cooked and seasoned, a case in point being the frogs' legs sautéed in garlic with a watercress velouté sauce. The dishes go down a treat with meticulously selected wines from small-scale producers. Pleasant terrace for sunny days.
WebsiteChef Émile Cotte has opened a sibling of his Parisian establishment. In a modern bistro setting illuminated by large picture windows and divided into several areas, including a table d'hôte, the chef crafts food that he himself loves: generous bistro classics with a modern twist and a focus on simplicity and indulgence, cf. duck’s leg flanked by braised green cabbage and smoked garlic sausage. Dishes often pay tribute to Limousin, where the chef was born. His tempting lineup includes pâté en croûte, vol-au-vent, sweetbread, guanaja chocolate choux.
WebsiteAt La Passerelle, on the banks of the Seine, chef Mickaël Meziane invites you into a bright dining space with a large counter, a green wall and a pleasant terrace overlooking the river. Celery royale, rockfish soup and pavlova with exotic fruits are part of a spot-on skilful culinary offering that is served with care by an attentive team. Ingredient quality and technical precision take precedence at this place run with sincerity.
WebsiteWelcoming and bubbly owner Marlène has a knack for always surrounding herself with a motivated team. They are happy to work with the seasonal produce – scallops and squash – that goes into creating a single set menu at lunchtime, and a more creative and ambitious dinner menu. Good food and wine pairings. An enjoyable moment of bistronomy.
WebsiteÉmile Cotte (Baca'v) has opened this French bistro infused with the warmth and spirit of Portugal. The premises exude a simple and welcoming charm, enhanced by Portuguese music. Executive chef José Dantas presents a distinct and flavourful Mediterranean menu: crispy sardines, fragrant piquillo pepper salad and spicy aioli; farm-reared pork, cockles and mushrooms with mashed potato finished with cooking juices and chives. The dessert, a caramelised lemon and cinnamon cream, is a masterclass in freshness and simplicity.
WebsiteJapanese teppanyaki cooking is nothing short of theatrical with its spectacular flames, so be sure to bag a front-row seat at the counter. Before your eyes, chef Koji Hashimoto carefully prepares premium ingredients. His elegant brand of craftsmanship, honed by years of experience in prestigious kitchens, never overwhelms the produce with culinary gimmicks. Both fish and meat (a Normandy beef fillet, for example) are cooked just right, and enhanced by impeccable sauces (eg white miso and sherry vinegar sauce on an assortment of grilled fish). Traditional Japanese decor dominated by wood.
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