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

Born in Constantine, Algeria, Adam Bentalha began his career as a chef in major Parisian establishments (Ritz Paris, La Bauhinia du Shangri-la, le Royal Monceau, Prince de Galles). Brach Paris offered him his first Executive Chef position.

Adam Bentalha has created a menu that reflects his skill, identity, and origins. All the flavors of the Mediterranean basin inspire his food. His menu is constructed around produce from these sun-drenched lands, infused with spices and exotic aromas, and selected from inspired and inspiring producers.

As of september 2019, Adam is also Executive Chef at Sinner Paris. Here, the menu combines traditional North African recipes and South American accents in a blended cuisine made for sharing in a festive atmosphere with a DJ set all week long.

He will also be at the helm of the Brach Madrid, and Brach Rome restaurants, which will open in 2022 and 2023.

MENUS

ALL THE MENUS
  • RESTAURANT

RESTAURANT

MEZZE
CRUDO
VEGETARIAN
DISHES TO SHARE
SIDE DISHES
OUR WARM BREADS
AGED CHEESE & DESSERTS
DETOX JUICES
BRUNCH
MEZZE
  • Mortar-ground 100% Kalamata olive tapenade
    11
  • Fine charcuterie selected by Franco Gulli, pickled vegetables
    19
  • Hummus, sumac powder and Iranian za’atar, caviar lime
    15
  • Monsieur Fabre’s fresh goat cheese, pollen, oregano
    12
  • Smoked tarama, salmon roe, buckwheat blinis
    19
  • Tartlet with bassano onion compote, lamb’s lettuce, grated feta
    17
  • Tzatzíki with cumin
    11
CRUDO
  • Gilthead bream tartare, guacamole, Kalamansi vinegar, radish fettuccine
    22
  • Arancini with saffron, bluefin tuna, citrus zest
    18
  • Sea bass carpaccio, vegetable salad, crispy spring roll with Avruga
    26
  • Salty pizzetta, tomato spread, truffle
    29
  • Bluefin tuna with aloe vera, apple, and cucumber
    24
VEGETARIAN
  • Oven-grilled market cauliflower with tahini sauce
    18
  • Eggplant parmigiana with mozzarella, aged Parmesan gratin
    29
  • Spinach salad, Parmesan, bottarga, truffle vinaigrette
    22
DISHES TO SHARE
  • Octopus a la plancha, loubia with smoked paprika, Galician cecina
    39
  • Ravioli del plin with lobster and buckwheat, citrus marmalade with saffron vinegar
    38
  • Koub naye style beef tartare (110 gr) with a dash of harissa
    29
  • Aged tenderloin, mozzarella marinated in labneh and mushrooms
    47
  • Young lamb shoulder confit, za’atar sauce (for 2)
    69
  • Traditional oven-roasted chicken, Kamoun sauce
    29
  • Cod confit in argan oil, wilted spinach and sorrel, sauce perlée
    36
SIDE DISHES
  • Zereskh Polo (gluten free)
    6
  • Stir-fried broccoli with cilantro pesto
    9
  • Seasonal salad / Large salad
    6/18
  • Truffle cappuccino
    14
OUR WARM BREADS
  • All our breads are made by hand with organic flour
  • Sesame challah brioche
    6
  • Pita with truffle and mozzarella from a wood-burning oven
    9
  • Foccacia with za’atar
    8
AGED CHEESE & DESSERTS
  • Selection of aged cheeses
    15
  • Yann Brys's Pastry
    12
  • Plate of red berries
    17
  • Plate of red berries with fromage blanc
    24
DETOX JUICES
  • Detox
    Blackcurrant, lychee, red berries, ginger
    12
  • Big green
    Spinach, avocado, apple, parsley, ginger, celery stick
    12
  • Lift
    Banana, orange, strawberry
    12
BRUNCH
  • 90 euros per adult and 45 per children
  • SAVOURY
  • Italian selection
  • Greek selection
  • Seafood bar
  • Vegetarian kitchen
  • Lebanese selection
  • Hot food bar
  • Fresh pastas & risottos
  • Brunch eggs
  • SWEET
    Depending on the season
  • Pastry chef’s counter
  • Assortment of fresh fruit
  • HOT DRINKS
  • JUICES
  • WATER AD LIBITUM

PRODUCERS

LA TÊTE DANS LES OLIVES

Olive Oil

BOLLINGER

Champagne

FRANCO GULI

Italian specialties

BELUGA

Vodka

CHAMBELLAND

Baker

MAS AMIEL

Wine

I-GREC

Dairy specialities

MIRAVAL

Wine

VEGA SICILIA

Wine

INFORMATION & CONTACT

+33 (0)1 44 30 10 00

restaurant@brachparis.com

From Monday to Sunday:
Restaurant menu from 12pm to 3pm and from 7pm to 10:30pm
Reduced menu between lunch and dinner services
Sunday Brunch:
2 services at 12pm and 2pm
Workshop on the second floor with animators for children.

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