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
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, pickled vegetables
    19
  • Hummus, sumac powder and Iranian za’atar, caviar lime
    15
  • Monsieur Fabre’s fresh goat cheese, pollen, oregano
    12
  • Smoked tarama, salmon roe, buckwheat blinis
    19
  • Tartlet with bassano onion compote, lamb’s lettuce, grated feta
    16
  • Tzatzíki with cumin
    12
  • Zaalouk, Moroccan eggplant caviar
    14
CRUDO
  • Gilthead bream tartare, guacamole, Kalamansi vinegar, radish fettuccine
    22
  • Arancini with saffron, Red Label salmon, citrus zest
    19
  • Octopus carpaccio, cucumber, coriander
    26
  • Iodine flavour pizzeta, tomato jam, truffle
    29
  • Red Tuna tartare, candied egg yolk
    25
VEGETARIAN
  • Oven-grilled market cauliflower with tahini sauce
    18
  • Chakchouka eggs
    26
  • Tuna ventresca & avocado salad, curry dressing
    29
  • Spinach salad, Parmesan, bottarga, truffle vinaigrette
    22
DISHES TO SHARE
  • Paella style Fregola-sarda, grilled octopus, smoked paprika
    37
  • Koub naye style beef tartare (110 gr) with a dash of harissa
    29
  • Aged tenderloin, mozzarella marinated in labneh and mushroom
    47
  • Young lamb shoulder confit, za’atar sauce (for two)
    69
  • Traditional oven-roasted chicken, Kamoun sauce, dukkah spices
    29
  • Sole meunière « à la Riviera » style vegetables (for two)
    120
  • Cod confit in argan oil, wilted spinach and sorrel, sauce perlée
    35
SIDE DISHES
  • Zereskh Polo (gluten free)
    6
  • Stir-fried broccoli with cilantro pesto
    9
  • Seasonal salad / Large salad
    6/18
  • Parmesan cheese & sage gnocchi
    14
OUR WARM BREADS
  • All our breads are made by hand with organic flour
  • Sesame challah brioche
    6
  • Kashkaval cheese & Espelette pepper Pita
    8
  • Pan con tomato, origano, olives
    9
AGED CHEESE & DESSERTS
  • Selection of aged cheeses
    15
  • Pastry by Yann Brys
    12
  • Plate of red berries strawberry & verbena coulis
    17
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
  • 90 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, mochi…and Yann Brys pastries, fresh-squeezed juices and festive cocktails are also available. The Brach Terrace is open from 5:30pm in winter covered and heated. When the weather's warm Brach terrace is open from 12 for the lunch and closed at 11pm.

MENU

ALL THE MENUS
  • TERRACE

TERRACE

FOR SHARING
SASHIMI - 9 PIECES
CALIFORNIA - 6 PIECES
SIDE DISHES
DESSERTS
FOR SHARING
  • Plain Edamame
  • Spicy togarashi Edamame
  • Truffle Edamame
SASHIMI - 9 PIECES
  • Label Rouge Salmon, karashi su-miso
  • Red tuna, yuzu, ponzu
  • Bass fish, dry shizo, passion fruit
CALIFORNIA - 6 PIECES
  • Label Rouge salmon, avocado-yuzu and Tobiko eggs California
  • Dragon roll, panko shrimp, spicy mayo and thai herbs
  • Red tuna, green vegetables and truffle cream California
  • Bass fish, jalapeños, soy salt California
  • Cucumber, avocado, Philadelphia and fresh coriander California
SIDE DISHES
  • White Rice
  • Cooked Rice
DESSERTS
  • Iced traditionnal mochis (3 pieces)
  • Selection of pastries by Yann Brys (Individually)
  • Selection of pastries by Yann Brys (For Sharing)
INFORMATION & CONTACT

+33 (0)1 44 30 10 00

restaurant@brachparis.com

From the 19h of May to the 9th of June
Brach the Restaurant:
All day dining from 7am with booking
Brach the Terrace:
From 12:30pm to 8:45pm without booking

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