Les meilleurs restaurantsde cuisine française en Nanterre

15/03/2026: As you can tell, I'm a huge fan! I love the welcome, the consistently friendly yet professional service, and JFB's cuisine!

15/03/2026: I met with Chef Jean-François Bury last November. This big-hearted chef had agreed to participate in Ça va cheffer, a charity event organized in Roissy-en-France to benefit the Téléthon. In its latest edition, this wonderful initiative brought together 180 participants, 14 chefs, and 14 sous-chefs, raising €5,710 for the association. But let's get back to the main point. Since November 2025, my wife, my son, and I had promised ourselves we would come and discover this famous Cabane… and the wait was more than worth it. “La Cabane” lives up to its name perfectly: you immediately feel at home. The atmosphere is bucolic, warm, almost like a timeless gourmet haven. The service is delightful: attentive without being intrusive, caring, and genuinely friendly. A small detail that makes all the difference: after offering us a taste of one wine, they suggested we try another… a thoughtful touch that has become so rare these days. The cocktails arrive: precise, balanced, and perfectly executed. The evening begins under the best of auspices. A delicate amuse-bouche sets the stage before the appetizers. I choose the ginger-lemongrass pho broth with beef and rice noodles. From the first whiff, the aromas transport us to another world. On the palate, there is no disappointment: it's a true journey. The flavors unfold with harmony and depth. My wife opts for the perfectly cooked organic egg, accompanied by delicately textured spring white asparagus, artichoke, and semi-cooked foie gras. A perfectly executed dish. Then come the main courses. The sole of the day is presented to us just after cooking, before being filleted. A remarkably simple preparation that allows the fish to shine. It is accompanied by a smoked purée (whose origin I unfortunately couldn't identify), but whose subtlety perfectly complements the fish. Sincere cuisine that elevates truly beautiful ingredients. My son chose the Galician sirloin steak. According to him, it's a must-try… and even a real showstopper. The chef then treated us to a thoughtful touch: a complimentary pre-dessert. Here, you can feel the generosity and desire to please that characterize this establishment. The meal concluded with a pear and 75% chocolate velvet dessert with Chantilly cream and caramelized almonds, as well as two lemon-pineapple "hedgehog" tarts accompanied by crunchy meringues and a lime-coriander sorbet. Special mention goes to the tart: its perfectly balanced acidity and freshness, enhanced by the sorbet, particularly won over my son and me. In short: a moment of pleasure, generosity, and sincerity. Don't hesitate to come and enjoy this magnificent Cabane. Thank you to the team for the thoughtful gesture towards my wife for her birthday.

17/05/2026: The steak tartare was served on an old wooden board that didn't look clean; I'm not sure hygiene standards were being met. The accompanying small potatoes were excellent.

10/05/2026: Great restaurant, the staff are friendly, and the food is good and plentiful. The prices are reasonable 👍

23/05/2026: Excellent galettes (and crêpes) and very welcoming staff. Only downside: the cider is Breton. :)

19/05/2026: Excellent restaurant with a variety of savory crepes. I had the chicken crepe, which was EXCELLENT. The owner's welcome was incredibly kind and made me want to go back. Don't hesitate... go for it!

03/11/2025: Excellent food and a fantastic welcome! Thank you

18/04/2026: Frankly, it's not good at all. The meat isn't great... and even the service isn't great.

12/04/2026: We had a lovely time, the meat was tender and juicy, and the service was impeccable.