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.
#

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

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, melon with white port
    19
  • Hummus, sumac powder and Iranian za’atar, caviar lime
    15
  • Monsieur Fabre’s fresh goat cheese, pollen, oregano
    12
  • Smoked tarama, salmon roe, rye blinis
    19
  • Authentic Puglia burrata, pistachio pesto, mint oi
    18
  • Tartlet with bassano onion compote, lamb’s lettuce, grated feta
    16
  • Tzatzíki with cumin
    11
CRUDO
  • Gilthead bream tartare, guacamole, Kalamansi vinegar, radish fettuccine
    22
  • Arancini with saffron, bluefin tuna, citrus zest
    18
  • Pappa al pomodoro, tomato confit, tomato water with drops of verbena oil
    19
  • Spinach salad, Parmesan, bottarga, truffle vinaigrette
    21
  • Salade niçoise, bluefin tuna marinated in fennel seeds
    23
VEGETARIAN
  • Oven-grilled market cauliflower with tahini sauce
    18
  • Lebanese taboule-style quinoa, assortment of vegetables, pomegranate seeds
    23
  • Cappelleti stuffed with Cretan cheese, artichoke deglazed with chickpea juice
    29
DISHES TO SHARE
  • Octopus, paëlla-style fregola sarda, bouillabaisse sauce
    31
  • XXL Vitello tonnato
    32
  • Koub naye style beef tartare (110 gr) with a dash of harissa
    28
  • 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 cooked en papillote, bamya yahnisi with turmeric, lemon leaf
    32
  • Swordfish a la plancha, braised fennel pine nut relish and balsamic vinegar
    31
SIDE DISHES
  • Zereskh Polo (gluten free)
    6
  • Potato croquetas with za’atar
    8
  • Seasonal salad / Large salad
    6/12
  • Sweet potato espuma, Piedmont hazelnut slivers
    6
OUR WARM BREADS
  • All our breads are made by hand with organic flour
  • Sesame challah brioche
    6
  • Traditionally baked pita with kashkaval cheese
    6
  • Foccacia with olives and oregano
    9
AGED CHEESE & DESSERTS
  • Selection of aged cheeses
    15
  • Yann Brys's Pastry
    12
  • Dessert for sharing
    Shared desserts are only available in the evening
    20
  • Plate of red berries
    17
  • Creamy ice-cream
    12
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
  • 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 – DJ set from Thursday to Sunday

 
BOOK
HOTEL
RESTAURANT
MASTERCLASS