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
VEGETARIAN
DISHES TO SHARE
SIDE DISHES
OUR WARM BREADS
CHEESE & DESSERTS
DETOX JUICES
BRUNCH
MEZZE
  • Mortar-ground 100% Kalamata olive tapenade
  • Fine charcuterie selected by Franco Gulli, pickled vegetables
  • Hummus, sumac powder and Iranian za’atar, caviar lime
  • Monsieur Fabre’s fresh goat cheese, pollen, oregano, Sicilian fleur de sel
  • Smoked tarama, salmon roe, rye blinis
  • Melitzanosalata
CRUDO
  • Gilthead bream tartare, guacamole, Kalamansi vinegar, radish fettuccine
  • Arancini with saffron, bluefin tuna, citrus zest
  • Label Rouge salmon carpaccio, sesame, ginger
  • Sea bass crudo, mint falfuli sauce
  • Scallops, orange vinaigrette with yellow pepper, apple with Manzana liquor
  • Grilled mackerel, marinated cucumber, Ghoa cress
VEGETARIAN
  • Oven-grilled market cauliflower with tahini sauce
  • Salad with spinach, parmesan, truffle, and poutargue (fish roe)
  • Tagine of root vegetables, couscous-style quinoa, broth with spices
  • Pumpkin ravioli, citrus chutney, squash seeds
  • Adassi with kamoun and saffron
    Lentil and potato soup
DISHES TO SHARE
  • Octopus tentacles a la plancha, corn, smoked paprika
    Crispy octopus, corn espuma, sweety drop peppers
  • Roasted scallops, mini endive, coconut saffron emulsion
    Scallops, endive, dried tomato, olive, and caper relish, lemon confit
  • Calf’s liver with chermoula
    Pan-fried calf’s liver, mortar-ground cumin relish, sweet pepper, flat-leaved parsley, coriander
  • Potato gnocchi with black truffle, creamy mushrooms and spinach
  • Spiced Koub naye style beef tartare (110 gr)
    Tenderloin, truffle oil, pomegranate, and harissa
  • Gilt-head bream marinated with curry and ginger (to share)
  • Aged tenderloin, mozzarella marinated in labneh and mushrooms
    180 gram cut of beef covered in mozzarella, mushroom carpaccio, black truffle and pear relish
  • Young lamb shoulder confit, za’atar sauce (to share)
  • Traditional oven-roasted chicken, kamoun sauce
    Chicken thighs with spices, tomato sauce, cumin, curry
  • Cod cooked en papillote, bamya yahnisi with turmeric, perfumed with lemon leaf
SIDE DISHES
  • Zereskh Polo (gluten free)
  • Potato croquetas with za’atar
  • Seasonal salad / Large salad
  • Sweet potato espuma, Piedmont hazelnut slivers
OUR WARM BREADS
  • All our breads are made by hand with organic flour
  • Sesame challah brioche
  • Traditional oven-baked pita, mozzarella, truffle
  • Rye and multi-grain puff bread
CHEESE & DESSERTS
  • Selection of aged cheeses
  • Yann Brys's Pastry
  • Dessert for sharing
    Shared desserts are only available in the evening
  • Plate of red berries
  • Creamy ice-cream
DETOX JUICES
  • Detox
    Blackcurrant, lychee, red berries, ginger
  • Big green
    Spinach, avocado, apple, parsley, ginger, celery stick
  • 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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