Braise Paris menu overview 2025 edition

Located in the heart of Paris on Rue d'Anjou, Braise offers a distinctive 2025 menu that artfully marries classic French culinary elegance with modern grilling techniques, highlighting quality ingredients prepared over wood fire for an unforgettable dining experience. This menu is crafted for food lovers craving refined flavors and unique textures in a vibrant Parisian setting.

Starters to ignite your appetite

Begin your meal with an impressive array of starters that showcase Braise's signature smoky flair. The bao filled with confit pork belly and smothered in tangy barbecue sauce promises a deliciously tender bite. For those who enjoy sharing, the pâté en croûte combines quail, pork, and black pudding in an artisanal crust, perfect for communal indulgence.

Grilled chistorra sausage is served alongside fresh petit pois, wild garlic, and a lively cocktail sabayon sauce, delivering a balance of spice and earthiness. Seafood enthusiasts will savor the barbecued tuna belly accompanied by green asparagus, crème fraîche, and a refreshing hint of mint. Another tuna delight awaits in a tartare preparation, enhanced with elderflower vinegar mayonnaise, strawberry, and sorrel for a unique fruity twist.

Les frites de pomme de terre, condiment os à moelle: Crispy potato fries paired with a rich bone marrow condiment.
Les pleurotes en persillade: Sautéed oyster mushrooms in a fragrant parsley-garlic sauce.

Mains that define Braise's mastery

For the main course, Braise excels with its selection of expertly grilled meats and fish, each dish highlighting smoky char and layered flavors. The marinated guinea fowl is complemented by turnips, Corsican clementines, and a luscious béarnaise sauce, creating a harmonious blend of savory and citrus notes. Lamb lovers will delight in the barbecue rack adorned with artichokes, capers, black garlic, and fresh mint, offering an herbaceous and robust palate.

Seafood aficionados can indulge in line-caught maigre fish served with pepper sauce, green asparagus, and baby potatoes, balancing richness and freshness. The Black Angus hanger steak arrives with classic crispy fries and a bold pepper sauce that perfectly complements the beef's tender texture and deep flavor.

For those seeking an exceptional cut, Braise presents a trio of aged beef côte de bœuf, sourced from Blonde de Galice, Asturiana, and Simmental breeds, aged between 30 to 40 days. These prime steaks are expertly grilled to showcase their juiciness and rich marbling, an absolute must-try for steak connoisseurs.

Desserts to sweetly conclude

End your meal on a high note with Braise's exquisite dessert offerings, each crafted to delight the senses. The cheese plate features selections from La crémerie du Gabizos in the Pyrénées Atlantiques, ideal for savoring authentic French terroir flavors.

Classic French favorites include the profiterole filled with vanilla cream and topped with decadent chocolate, alongside the baba au limoncello served with vanilla Chantilly cream, a perfect marriage of citrus and sweetness. The chocolate soufflé tart paired with black lemon yogurt ice cream offers a sophisticated balance of rich and tangy elements, while the fraisier dessert with basil and strawberry sorbet provides a fresh and aromatic finish to your meal.

4.3

19 Rue d'Anjou, 75008 Paris, France

01 44 70 00 99

Closed

Monday

12:00–13:30, 19:00–21:30

Tuesday

12:00–13:30, 19:00–21:30

Wednesday

12:00–13:30, 19:00–21:30

Thursday

12:00–13:30, 19:00–21:30