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

MEZZE
CRUDO
SALADS
VEGETARIAN
DISHES TO SHARE
SIDE DISHES
HOME-MADE BREADS
CHEESE & DESSERTS
DETOX JUICES
BRUNCH
    MEZZE
    • Mortar-ground 100% Kalamata olive tapenade
      Kalamata olives, garlic, basil, olive oil, housemade foccacia
    • Fine charcuterie selected by Franco Gulli, pickled vegetables
      Freshly-sliced fine charcuterie with pickled vegetables
    • Hummus, sumac powder and Iranian za’atar, caviar lime
      Pureed organic chickpeas with olive oil, tahini
    • Monsieur Fabre’s fresh goat cheese, pollen, oregano, Sicilian fleur de sel
      Goat cheese seasoned with oregano flowers and pollen, olive oil and pickled red onion
    • Tzatzíki with cumin
    CRUDO
    • Gilthead bream tartare, guacamole, Kalamansi vinegar, pickled radish
      Marinated sea bream, guacamole, grapefruit and mandarin vinaigrette, multicolored picked radishes
    • Arancini with saffron, bluefin tuna, citrus zest
      Carnaroli risotto cooked with saffron, parmesan, with panko bread crumbs and bluefin tuna with citrus zest
    • Label Rouge salmon carpaccio, sesame, ginger
      Thin slices of salmon, chives, ginger, Targa sesame oil
    • Mediterranean sea bass crudo, mint falfuli vinaigrette
      Fine slices of sea bass, sweet green pepper and mint vinaigrette
    • Moroccan-style oysters
      3 number 2 oysters, mortar-ground relish made of coriander, paprika, cumin, lemon confit
    SALADS
    • Salad with spinach, parmesan, truffle and poutargue (fish roe)
    • Salad with mâche and fennel, black olives, feta with caraway
    • Seasonal salad
    VEGETARIAN
    • Oven-grilled market cauliflower with tahini sauce
    • Tagine of root vegetables, couscous-style quinoa, broth with spices
    • Fagottini with fontina, chestnut and mushroom cream sauce
    DISHES TO SHARE
    • Octopus tentacles à la plancha, black olive and tomato confit relish
      Crispy octopus, tomatoes confits with herbes de Provence, black olive and garlic relish
    • Lebanese-style hand-cut beef tartare (110 gr) with a dash of harissa
      Hand-cut beef tenderloin, mint, parsley, tarragon, onion, truffle oil, pomegranate, and harissa
    • Whole sea bream marinated with curry and ginger (for 2)
      Whole gilthead bream, cooked in a banana leaf
    • Aged tenderloin, mozzarella marinated in labneh, pear relish with truffle
      Steak (180 gr.) lightly grilled with mozzarella, mushroom carpaccio, black truffle and pear relish
    • Young lamb shoulder confit, za’atar sauce (for 2)
      Young lamb shoulder confit for 48 hours, za’atar, pomegranate seeds, and fresh mint
    • Traditional oven-roasted chicken, Kamoune sauce
      Chicken fillet marinated in spices, tomato sauce, and cumin, curry leaf
    • Cod cooked en papillote, bamya yahnisi with turmeric flavored with lemon leaf
      Very flavorful Middle Eastern ratatouille, cod fillet confit in Carta Fata
    SIDE DISHES
    • Zereskh Polo (gluten free)
    • Eggplant curry
    • Seasonal salad
    • Creamy polenta with lemon confit and parmesan
    HOME-MADE BREADS
    • Sesame challah brioche
    • Traditional oven-baked pita, mozzarella, truffle
    • Cinnamon, fig, and walnut bread
    CHEESE & DESSERTS
    • Selection of matured cheeses
    • Pastries from the Yann Brys pastry boutique
      Supplement of 2.50€ for restaurant service
    • Sharing dessert
      Desserts for sharing available evenings only
    • Plate of red berries
    • Creamy ice-cream
    DETOX JUICES
    • Detox
      Blackcurrant, litchi, red fruits, ginger
    • Big green
      Spinach, avocado, apple, parsley, ginger, celery
    • Lift
      Banana, orange, strawberry
    BRUNCH
    • SAVOURY
    • Italian selection
    • Greek selection
    • Seafood bar
    • Vegetarian kitchen
    • Lebanese selection
    • Hot food bar
    • Fresh pastas & risottos
    • Brunch eggs
    • SWEET
    • Pastry chef’s counter
    • Assortment of fresh fruit
    • Waffle studio
    • Waffle studio
    • HOT DRINKS
      Espresso, caffè Lungo, americano, latte, cappuccino, decaf, double espresso, pot of coffee, hot Chocolate, choice of teas and infusions
    • JUICES
      Orange, lemon, grenadine
    • WATER AD LIBITUM

    PRODUCERS

    INFORMATION & CONTACT

    +33 (0)1 44 30 10 00

    restaurant@brachparis.com

    opening times : from monday to sunday : 7am to midnight

    Sunday brunch resumes on September 1st.

     
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