Là-Haut, the chic perched bistro in Suresnes overlooking Paris and La Défense - 92

Housed in an industrial-style building, Bistrot Là-Haut nestles at the top of Suresnes in a tastefully converted former farmhouse. Geometric woodwork, yellow and blue velvet and a play of light combine 19th-century charm with contemporary elegance. From the light-filled dining room, a huge bay window opens onto a 180° panorama of La Défense, the Eiffel Tower and the rooftops of Paris. Here, at lunchtime or sunset, you can enjoy a perched interlude.

Là-Haut is one of the Bistrots Pas Parisiens that already boasts a number of addresses in the 92 region. Bistrot Micheline, Papa Pool, Bistrot des Chefs and the latest Monsieur Claude in Rueil.

In the kitchen, chef Rémi Lasnier orchestrates a bistronomic score that combines beautiful dishes with originality. The menu changes every four weeks, offering seasonal cuisine with a reinterpretation of classic accents. The menu is structured around carefully selected products, with a clear desire to combine classic techniques with modern accents. The dishes feature an interplay of textures, precise cooking and precise aromatic combinations.

Menu - A la carte :

For starters, theperfect egg, accompanied by a veil of Bertelli bacon, is gourmet but restrained. Roasted Jerusalem artichokes provide a sweet, earthy base, balanced by the crisp Pink Lady apple. The herbed breadcrumbs, roasted hazelnuts andsmoked garlic emulsion add complementary relief, without imbalance. The dish is coherent, well thought out in its progression of textures.

The sea bass tartare, on the other hand, is a livelier starter. Its exotic condiment, daikon pickles, and tangy green papaya bring a well-dosed freshness. A hint ofagua chile and puffed buckwheat seeds add a light crunch. The overall effect is one of controlled simplicity and straightforwardness.

The pollack, served roasted, is accompanied by a vegetal ensemble marked by the season: French-style peas, hay-smoked asparagus that we loved, and a virgin of samphire for the iodized note. The lemon sabayon with hazelnut butter adds a touch of pep to the whole. Nothing superfluous, the flavors are clear and the cooking just right.

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The veal breast, confit and then lightly smoked, takes on a warmer tone. Rosemary, chimichurri sauce and burnt onion-lemon condiment add welcome relief. The accompaniment of roasted potatoes and mushrooms remains classic but well executed.

The Mochicake is a surprising combination of muscovado sugar and a cucumber and peppermint salad. We found the cream a little too present and rich, but appreciated the contrast between the elasticity of the mochi base and the cream.

L'Agrume relies on a play of textures: crunchy tuile, walnut dacquoise, fennel cream, and a roasted cereal ice cream. The citrus pastis sauce is discreet, but adds an interesting finishing touch. If you like fennel, you're in for a treat. If you don't, skip it and opt for the Choco-sarrasin, which should be more consensual.

The restaurant offers a five-course tasting menu at €75, a €49.99 starter, main course and dessert, and a €39.99 weekday lunch menu. The value-for-money ratio remains fair in relation to technique and creativity. The address is frequented by a varied public: families for Sunday lunch, large groups for birthdays, couples in the evening, or executives on their lunch break.

A detour to Mont Valérien, before or after the meal, extends the experience. With Là-Haut, Suresnes offers a warm, perched table that combines sight and taste in an elegant, unpretentious atmosphere.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.