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
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
ALL THE MENUS
- RESTAURANT
RESTAURANT
DISHES TO SHARE
SIDE ORDER
HOME-MADE BREADS
CHEESE & DESSERTS
DETOX JUICES
BRUNCH - All Sundays - 90 € per adult - 45€ per child
DISHES TO SHARE
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Mortar-ground 100% Kalamata olive tapenadeKalamata olives, garlic, basil, olive oil, housemade foccacia
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Fine charcuterie selected by Franco Gulli, pickled vegetables100 gr of freshly-sliced fine charcuterie with pickled vegetables
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Hummus, sumac powder and Iranian zaatar, caviar limePureed organic chickpeas with olive oil, tahini
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Monsieur Fabre’s fresh goat cheese, pollen, oregano, Sicilian fleur de selGoat cheese seasoned with oregano flowers and pollen, olive oil, and pickled red onion
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Arancini with saffron, Red Label salmon, citrus zestCarnaroli risotto cooked with saffron and parmesan, corn breading, and Red Label salmon seasoned with citrus zest
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Sliced Lebanese-style steak tartare with harissaSliced fillet of beef, mint, parsley, tarragon, onion, truffle oil, pomegranates, extra-spicy harissa 19 EUROS
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Mechouia salad, papadum with caraway seeds, smoked chili pepperCharcoal-grilled pepper, chili pepper, garlic, tomato, coriander and cumin, drizzled with Moroccan olive oil
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Baba ganoush, buffalo mozzarella, pomegranate molasses, bruschetta spicesOven-roasted eggplant caviar seasoned with mint oil, creamy mozzarella, melba toast
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Bluefin tuna crudo, fresh vegetables, crispy bird’s nest pastryBarely seared bluefin tuna, sweet and sour vinaigrette, crunchy vegetables in crispy bird’s nest pastry
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Gilthead bream tartare, guacamole, Calamansi vinegar, pickled radishMarinated gilthead bream, guacamole, grapefruit and mandarin vinaigrette, multicolored radish
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Avocado hummus, smoked paprika, Maison Targa roasted sesame oilOrganic avocado and chickpea puree with olive oil, smoked paprika powder
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Oven-grilled market garden cauliflower with tahini sauceGrilled white cauliflower, sesame sauce
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Tagine of spring vegetables, couscous-style quinoa, spicy brothCouscous-style quinoa, seasonal vegetables, chickpeas, golden raisins, vegetable broth infused with thyme
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Cappelletti, creamy burrata and eggplant, verbena emulsionPrinted pasta stuffed with creamy burrata, grilled eggplant, verbena sauce
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Gazpacho with peas, spring vegetables, halloumi, Dukkah spicesAsparagus, fava beans, snowpeas, wild pistachio, hazelnut, fennel, cumin, coriander oil
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Octopus tentacle a la plancha, black olive and tomato confit relishCrispy Mediterranean octopus, tomato confit with herbes de Provence, olive and black garlic relish
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Steamed sole with basil, Riviera saucePoached half sole, steamed, sauce with Taggiasca olives, basil, tomato, lemon confit, zucchini, dwarf basil
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Cured fillet of beef, mozzarella marinated in laban, pear and truffle relish180 gram cuts of beef covered in mozzarella, mushroom carpaccio, black truffle and pear relish
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Lamb shoulder confit marinated in zaatar (for two)Young lamb shoulder confit, marinated for 48 hours in za’atar, pomegranate seeds, and fresh min
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Traditional oven-roasted chicken, tzatziki sauce, sumac spiceChicken fillet, marinated in ginger, garlic, and portobello mushrooms, tzatziki sauce
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Cod cooked en papillote, bamya yahnisi with turmeric, lemon leafMiddle Eastern ratatouille, cod fillet cooked at a low temperature in carta fata
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Imperial salmon fillet, Sicilian black chickpeas, red mullet bisqueSalmon confit with citrus, chickpeas, red mullet bisque
SIDE ORDER
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Zereshk polo barberry rice
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Couscous-style quinoa, chickpeas, raisins
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Baby mesclun salad
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Sweet potato espuma, Piedmont hazelnut slivers
HOME-MADE BREADS
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Sesame challah brioche
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Tiger bread with Zante currants and Scheherazade spices
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Traditional oven-baked pita, kashkaval, Taygetos oregano
CHEESE & DESSERTS
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Selection of mature cheeses
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Patisseries by Yann BrysSupplement of 2.50€ for restaurant service
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Tiramisu for sharingDessert for sharing available evenings only
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All pistachio mille-feuille for sharingDessert for sharing available evenings only
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Bowl of red fruits
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Smooth ice cream
DETOX JUICES
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DetoxBlackcurrant, litchi, red fruits, ginger
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Big greenSpinach, avocado, apple, parsley, ginger, celery
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LiftBanana, orange, strawberry
BRUNCH - All Sundays - 90 € per adult - 45€ per child
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SAVOURY
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Italian selection
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Greek selection
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Seafood bar
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Vegetarian kitchen
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Lebanese selection
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Hot food bar
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Fresh pastas & risottos
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Brunch eggs
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SWEET
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Pastry chef’s counter
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Assortment of fresh fruit
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Waffle studio
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Waffle studio
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HOT DRINKSEspresso, caffè Lungo, americano, latte, cappuccino, decaf, double espresso, pot of coffee, hot Chocolate, choice of teas and infusions
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JUICESOrange, lemon, grenadine
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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
