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

DISHES TO SHARE
SIDE ORDER
HOME-MADE BREADS
CHEESE & DESSERTS
DETOX JUICES
BRUNCH - Resumed on September 1st
DISHES TO SHARE
  • 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 zaatar, 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
  • Gilthead bream tartare, guacamole, Calamansi vinegar, pickled radish
    Marinated gilthead bream, guacamole, grapefruit and mandarin vinaigrette, multicolored radish
  • Arancini with saffron, Red Label salmon, citrus zest
    Carnaroli risotto cooked with saffron and parmesan, corn breading, and salmon with citrus zest
  • Arancini with saffron, Bluefin tuna, citrus zest
  • Bruschetta, baba ganoush, grilled vegetable antipasti, basil oil
    Slice of toasted foccacia, smoked aubergine caviar, mixed grilled vegetables seasoned with basil oil
  • Bluefin tuna crudo, fresh vegetables, crispy bird’s nest pastry
    Seared bluefin tuna, sweet and sour vinaigrette, crunchy vegetables, crispy angel hair
  • Salmon crudo, fresh vegetables, crispy bird’s nest pastry
  • Pappa al pomodoro, tomato confit with muscovado sugar, creamy burrata
    Oven-roasted tomato concassé soup with focaccia, oven-roasted tomato confit, burrata from the Puglia region
  • Oven-grilled market garden cauliflower with tahini sauce
    Grilled white cauliflower, sesame sauce
  • Tagine of summer vegetables, couscous-style quinoa, broth with spices
    Couscous-style quinoa, seasonal vegetables, chickpeas, golden raisins, vegetable broth infused with middle-eastern spices
  • Agnolotti del plin with ricotta, puttanesca sauce flavored with oregano
    Pasta with ricotta filling, tomato sauce made with capers, anchovies and olives
  • Green Zebra tomato tartare, tomato gazpacho, pineapple, beef tomato ice-cream, parmesan puff pastry and thyme flowers
    Mixed seasonal tomatoes, parmesan straw and thyme flowers
  • Octopus tentacle a la plancha, black olive and tomato confit relish
    Crispy Mediterranean octopus, tomato confit with herbes de Provence, olive and black garlic relish
  • Sliced Lebanese-style steak tartare with harissa
    Sliced fillet of beef, mint, parsley, tarragon, onion, truffle oil, pomegranates, harissa
  • Saint-Pierre en arlequin, steamed fennel, aniseed sauce
    Saint-Pierre fillet, with a rainbow topping of arugula coulis, piquillo peppers and black olives
  • Cured fillet of beef, mozzarella marinated in laban, pear and truffle relish
    180 gram cuts of beef covered in mozzarella, mushroom carpaccio, black truffle and pear relish
  • Young lamb shoulder confit, za’atar sauce
    Young lamb shoulder confit, marinated in za’atar, pomegranate seeds, and fresh mint
  • Traditional oven-roasted chicken, tzatziki sauce, sumac spices
    Yellow chicken fillet, marinated in ginger, tsatziki sauce, sumac spices
  • Cod cooked en papillote, bamya yahnisi with turmeric and lemon leaf
    Middle Eastern ratatouille, cod fillet cooked at a low temperature in carta fata
SIDE ORDER
  • Zereshk polo
  • Couscous-style quinoa, chickpeas, raisins
  • Baby mesclun salad
  • Sweet potato espuma, Piedmont hazelnut slivers
HOME-MADE BREADS
  • Sesame challah brioche
  • Gluten-free fougasse with herbes de Provence
  • Traditional oven-baked pita, kashkaval, Taygetos oregano
  • Foccacia with Taggiasca olives, tomato confit, cajun spices
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 - Resumed on September 1st
  • 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

From Monday, August 5 to Sunday, August 25, lunch service at the restaurant is not provided.

Sunday brunch resumes on September 1st.

 
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