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

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

ALL THE MENUS
  • RESTAURANT

RESTAURANT

MEZZE
CRUDO
SALADS & VEGETABLES
DISHES
SIDE DISHES
OUR WARM BREADS
MATURED CHEESES & DESSERTS
DETOX JUICES
BRUNCH
MEZZE
  • Mortar-ground 100% Kalamata olive tapenade
    11
  • Tzatziki with cumin
    12
  • Provençal beef tartlets with smoked Stracciatella
    24
  • Hummus, sumac powder and Iranian zaatar, caviar lime
    16
  • Smoked tarama, salmon roe, buckwheat blinis
    19
  • Mouhammara with pine nuts, haloumi
    11
  • Arayes, minty labneh
    19
  • Padron pepper
    12
  • Saffron arancini and citrus
    18
  • Soup prepared with tomatoes, olive oil, garlic and bread
    11
  • Fried sturgeon
    18
CRUDO
  • Tuna tartar, with bouillabaisse
    28
  • Carpaccio of sea bream, lemon olive oil, grilled watermelon (to share)
    39
  • Smoked salmon heart with wood bark, quinoa couscous
    26
SALADS & VEGETABLES
  • Oven-roasted cauliflower with tahini sauce
    19
  • Smoked eggplant, yogurt with sumac, black garlic
    23
  • Wild gombero salad, green beans, roasted peaches and almonds
    46
  • Tuna ventresca and avocado salad, Brach dressing
    32
  • Spinach salad, spicy sesame, parmesan, poutargue
    29
  • Candied tomatoes salad with muscavado sugar, burrata and melon
    35
DISHES
  • Ravioles, ricotta cheese, mint and lemon
    28
  • Veal, pissaladiere, kalamansi
    36
  • Kefta-style meatball, tomato, burrata cream
    29
  • Grilled harlequin octopus, with chorizo sauce
    38
  • Suckling lamb shoulder confit, zaatar sauce (to share)
    96
  • Risotto saffron frozen "sot-l'y-laisse" with nuts juice
    31
  • Sea bass with cereal crusts, burned lemon (to share)
    120
  • Pollachius, zucchini aioli, chanterelles and almonds
    34
  • Red mullet, candied batata potato, fish juice
    44
  • Grilled king prawns, condiment peppers and strawberries
    52
  • Salmon/Cod fish, peas-broad beans, mint pesto
    32
SIDE DISHES
  • Green beans, feta, oregano flower (to share)
    18
  • Mesclun salad
    6
  • Mesfouf with pistachio and orange blossom
    8
OUR WARM BREADS
  • All our breads are made by hand with organic flour
  • Nigelle challah brioche
    8
  • Mozzarella pita, bruschetta spice
    9
  • Taggiasche olive fougasse
    9
MATURED CHEESES & DESSERTS
  • Selection of matured cheeses
    15
  • Pastry by Yann Brys
    13
  • Italian ice cream
    12
  • Plate of seasonal fruits
    14
  • Bowl of red berries, fruit sauce of the moment
    17
DETOX JUICES
  • Detox
    Blackcurrant, litchi, red fruits, ginger
    13
  • Big green
    Spinach, avocado, apple, parsley, ginger, celery
    13
  • Energizer
    Banana, orange, strawberry
    13
BRUNCH
  • 95 euros per adult and 45 per children
  • SAVOURY
  • Italian selection
  • Greek selection
  • Seafood bar
  • Vegetarian kitchen
  • Lebanese selection
  • Hot food bar
  • Fresh pastas & risottos
  • Brunch eggs
  • SWEET
    Depending on the season
  • Pastry chef’s counter
  • Assortment of fresh fruit
  • HOT DRINKS
  • JUICES
  • WATER AD LIBITUM

PRODUCERS

LA TÊTE DANS LES OLIVES

Olive Oil

BOLLINGER

Champagne

FRANCO GULI

Italian specialties

BELUGA

Vodka

CHAMBELLAND

Baker

MAS AMIEL

Wine

I-GREC

Dairy specialities

MIRAVAL

Wine

VEGA SICILIA

Wine

In-keeping with the hotel’s spirit of relaxation and comfort, the terrace is brimming with exotic furniture, comfortable chairs and booths, warm lights and raw materials, natural oak, metal, leather and marble that create this special atmosphere. In this carefully crafted for relaxation, luxurious and generous ambiance, Adam Bentalha has created a menu with the flavors of Asia : sushis, sashimis and Pho soups... and Yann Brys pastries, fresh-squeezed juices and festive cocktails are also available. The Brach Terrace is open from 4:30pm in winter covered and heated. When the weather's warm Brach terrace is open from 4:30pm for the lunch and closed at 11:30pm.

MENU

ALL THE MENUS
  • TERRACE

TERRACE

FOR SHARING
TACOS - 4 PCS
SASHIMI PLATTER
FUTOMAKI - 6 PCS
CALIFORNIA - 6 PCS
DRAGON ROLL — 8 PCS
SIDE DISHES
DESSERTS
FOR SHARING
  • Plain Edamame
    8
  • Spicy togarashi Edamame
    9
  • Truffle Edamame
    10
  • Philadelphia crispy rice, plain with guacamole, spicy mayo
    18
  • Crispy rice Philadelphia, tuna and guacamole, spicy mayo
    24
  • Crispy rice Philadelphia, salmon and guacamole, spicy mayo
    21
TACOS - 4 PCS
  • Salmon tacos with salsa verde
    Tacos with salmon, green salsa and yuzu dressing
    16
  • Tuna tacos with salsa verde
    Tacos with tuna, green salsa and yuzu dressing
    18
SASHIMI PLATTER
  • Tuna, japanese onion sauce, sesame, chives, bubu arare
    26
  • Salmon, yuzu, olive oil, miso, chives
    23
FUTOMAKI - 6 PCS
  • Mix fish
    Salmon/tuna, crab, shrimp tempura, avocado, cebette thai
    26
  • Vegetarian
    Asparagus, cucumber, avocado, taku, wasabi sesame, cebette thai
    18
CALIFORNIA - 6 PCS
  • Label Rouge salmon, avocado, wasabi sesame
    20
  • Panko shrimp, spicy mayo, sesame yuzu kosho
    20
  • Red tuna, green vegetables, truffle cream, sesame ume
    21
  • Cucumber, avocado, Philadelphia and fresh coriander California
    17
DRAGON ROLL — 8 PCS
  • Panko shrimp, spicy mayo, Thai herbs salmon roe, sesame yuzu kosho
    26
SIDE DISHES
  • With Rice with vinegar
    8
  • Wakame Salad
    9
DESSERTS
  • Selection of pastries by Yann Brys
    13
INFORMATION & CONTACT

+33 (0)1 44 30 10 00

restaurant@brachparis.com

 

Brach Le Restaurant

Open from 7am to 11pm every day. Lives by La Victorious on Wednesday and Friday evenings and Sundays at Brunch.

The rest of the evenings DJ sets.

Brunch on Sunday noon.

Reservation recommended.

 

Brach La Terrasse 

Open from 4:30pm to 11:30pm from Tuesday to Saturday.

Reservation required from 6:30pm.

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