GENEROSITY,
SHARING AND PLEASURE

The restaurant's catering offer. The Restaurant is an immersion in Mediterranean cuisine. Offering healthy, balanced and tasty options, the cuisine is based on the products of these terroirs bathed in sun, spices and scents from elsewhere, selected from inspired and inspiring producers.
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ADAM BENTALHA

EXECUTIVE CHEF

Adam Bentalha grew up in Algeria and France. A science graduate, he studied biology in Constantine, but realised that it wasn’t what he wanted to do. Based on a friend’s recommendation, he started in cuisine. He worked in some of the best kitchens in Paris: the Ritz, the Shagri-La, the Royal Monceau and the Prince de Galles.

Executive chef at Brach, his philosophy is simple: cuisine can be healthy and balanced without losing taste and enjoyment. For Brach, he created a menu which reflects his knowledge, but also inspired by his identity and his Mediterranean origins.

“A cuisine to share, as we did at home. But it was like my mother and grandmother cooked, with the technical qualities of starred restaurants. “

MENUS

RESTAURANT

DISHES TO SHARE
SIDE ORDER
HOME-MADE BREADS
CHEESE & DESSERTS
DETOX JUICES
DISHES TO SHARE
  • Tapenade of hand-pounded 100% Kalamata olives
    Kalamata olives, garlic, basil, olive oil and home-made focaccia bread
  • Cured charcuterie selected by Franco Gulli, vegetable pickles
    Fine slices of cured meats with an accompaniment of vegetable pickles
  • Saffron arancini, ‘Label Rouge’ salmon, citrus zest
    Carnaroli risotto rice cooked with saffron and parmesan and rolled in a maize crumb coating, salmon with citrus zest
  • Baba Ganoush, buffalo mozzarella, pomegranate molasses, fresh mint
    Roasted aubergine caviar, creamy mozzarella drizzled with mint oil and pomegranate molasses
  • Scallop carpaccio, balsamic vinegar condiment, black truffle ice-cream
    Thin slivers of scallops, balsamic vinegar and black truffle ice-cream
  • Tartare of gilthead bream, avocado, Kalamansi vinegar
    Raw marinated sea bream, guacamole, grapefruit and mandarin vinaigrette, rainbow radish
  • Hummus, ground sumac and zaatar seasoning, lemon caviar
    Organic chickpea puree beaten with olive oil, tahini paste
  • Fresh goat’s cheese from Monsieur Fabre, pollen, oregano flowers and olive oil
    Goat’s cheese sprinkled with oregano flowers and pollen, olive oil and red onion pickle
  • Hand-cut Lebanese style tartare of beef, truffle, home-made harissa
    Knife chopped fillet of beef, mint, red onions, truffles, harissa spice paste
  • Grilled octopus tentacles, black olive condiment, preserved tomatoes
    Crispy Mediterranean octopus pieces, preserved tomatoes with Provencal herbs, condiment of black olive and black garlic
  • Baked sole stuffed with basil, riviera sauce
    Poached and baked half of sole, sauce of Taggiasche olives, basil, tomato, preserved lemon, zucchini, olive oil
  • Four-week matured beef tenderloin, mozzarella marinated in fermented leben, pear and truffle
    180 g fillet of beef enveloped with mozzarella, mushroom carpaccio, black truffle and pear relish
  • Shoulder of suckling lamb confit, zaatar sauce (serves two)
    Slow-cooked shoulder of lamb with zaatar seasoning
  • Traditional oven-roast organic chicken, tzatziki sauce
    Farm reared chicken fillet marinated in ginger with portobello mushrooms, tzatziki
  • Prime cod loin, bamieh yahnisi, cooked ‘en papillote’
    Okra, garlic, tomatoes, herbs, cod loin parcels
  • Flame grilled scallops, cauliflower espuma, buckwheat
    Scallops, cauliflower foam, shellfish jus
  • Gnocchi, tuber melanosporum, cured Galician beef
    Pan seared potato gnocchi, truffle sauce and mature cured beef from the province of Galicia
SIDE ORDER
  • Zereshk polo barberry rice
  • Quinoa couscous style with chick peas and sultanas
  • Baby leaf mesclun
  • Sweet potato foam, chestnut crisp
HOME-MADE BREADS
  • Challah brioche with sesame
  • Barbari bread with Iranian pistachios and mint
  • Traditional oven baked pita bread, truffle, mozzarella
CHEESE & DESSERTS
  • Selection of mature cheeses
  • Patisseries by Yann Brys
    Supplement of 2.50€ for restaurant service
  • Tiramisu for sharing
    Dessert for sharing available evenings only
  • All pistachio mille-feuille for sharing
    Dessert for sharing available evenings only
  • Bowl of red fruits
DETOX JUICES
  • Detox
    Blackcurrant, litchi, red fruits, ginger
  • Big green
    Spinach, avocado, apple, parsley, ginger, celery
  • Lift
    Banana, orange, strawberry

PRODUCERS

INFORMATION & CONTACT

+33 (0)1 44 30 10 00
restaurant@brachparis.com
opening times :
from monday to sunday : 7am to midnight

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