Cooking over embers · Paris 8thBraise
A few steps from La Madeleine, Braise celebrates the art of meat and cooking over embers: ageing, smoking and fine cuts to share.
The Restaurant
The bistro across the way
Braise was born around the hearth. Upstairs, a large sharing table brings guests together around the same cuts; at the back, a separate room can be booked privately. Aged meats, grilled over embers, and large cuts carved at the table.
Awards & distinctions
« Wood-toned decor, brick walls, soft lighting – a place where guests come for meat, the pleasure of the fire and a rediscovered conviviality, true to the bistro spirit. In front of the dry-ageing fridges, diners enjoy a simple cuisine centred on cooking over a Japanese binchotan charcoal barbecue: perfectly seared Noir de Baltique entrecôte, a soft and fragrant pâté en croûte, or an authentic crème caramel. »
The Chef
Guillaume Clarion
Trained in demanding houses, Le Moulin du Roc, La Table d'Élise alongside Alexandre Couillon, then the Michelin-starred Py-R in Toulouse where he helped earn a second star, chef Guillaume Clarion brings to Braise a generous, precise and sincere cuisine, guided by the taste of the produce.
The sharing table
Fourteen seats, one single table
Upstairs, a long high table seats fourteen between the wine cabinets and the ageing fridges. You dine side by side, around the same cuts.
The DNA
The embers
It all starts at the hearth: cuts are seared over embers, smoky crust and juicy centre. It is the only way we cook here, and it gave the restaurant its name.
The cellar
Wines that stand up to smoke
A cellar chosen to match the embers: reds for keeping, taut whites, large formats to share and advice without fuss.
Private hire
The back room, yours alone
At the back of the restaurant, a separate room with stone walls and low light can be booked for a company dinner, a birthday or a meeting.
The terrace
A terrace on rue d'Anjou
In fine weather the terrace opens onto rue d'Anjou, a short walk from the Madeleine: the same service, in the open air.
The Menu
The art of the ember
Cooking over embers, made for sharing: starters, aged meats grilled over embers, large cuts to carve and desserts. Weekday lunch menu.
Tasting menus
Starters
Grilled toast
Hard-boiled egg, bacon
Brioche toast
Cauliflower purée and roasted cauliflower
Smoked salmon, mi-cuit foie gras, smoked duck breast, cured ham
Main courses
Pepper sauce
Pan-fried mushrooms, sauce grenobloise
Mushrooms grilled over binchotan
Shallot sauce
Celeriac purée, celeriac confit and barbecued, celeriac juice
Hungarian blue squash, sweet potato purée, bordelaise sauce and blueberry
300 g
Pepper sauce
150 g
Green salad, homemade fries, seasonal vegetables, mashed potato, sautéed mushrooms. Every cut comes with one side of your choice; price shown is for an extra side.
Pepper sauce, béarnaise, shallot sauce, maître d'hôtel butter.
To share
Generous and well-balanced. To share for 2 or for a very big appetite, starting at 1 kg.
Meltingly tender and truly indulgent. To share for 2 or for a very big appetite, starting at 1 kg.
Marbled and intense, for those who love bold flavors. To share for 2 or for a very big appetite, starting at 1 kg.
Generously marbled, with powerful aromas. To share between two, or for a very hearty appetite; from 1 kg.
Desserts
Praline and chocolate shavings
Caramel and dried fruit and nuts
Isigny whipped cream
Lunch menu served at midday only, excluding public holidays: starter, main course and dessert, the day's choice announced on the slate.
Every cut is served with a garnish of your choice. A wine for every dish: ask our sommelier for advice.
Net prices in euros, taxes and service included. The restaurant does not accept payment by cheque.
Origin of meats: France, Germany, Ireland, Poland, Spain.
Reservations
Book your table
Book online in a few clicks, or call us during service hours.
Gift
Give a moment of sharing
Give a lunch or a dinner at Braise. Choose the amount of the gift cheque and pay online: it arrives by e-mail, ready to print or forward, and the recipient spends it as they wish. For corporate gifts and bulk orders, write to us.
Practical info
Find us
Service
Lunch 12:00 – 1:45pm · Dinner 7:00 – 9:30pm
Closed
Saturday & Sunday
Address
FAQ
Frequently asked questions
How do I book a table at Braise?
Book online via the reservation module on braise.paris, by phone at +33 1 44 70 00 99 during service hours, or by e-mail at reservation@braise.paris.
What are Braise's opening hours?
Service Monday to Friday: lunch 12:00–1:45pm and dinner 7:00–9:30pm. Closed Saturday and Sunday.
Where is Braise located?
19 rue d'Anjou, 75008 Paris, in the 8th arrondissement, near La Madeleine and Concorde.
How much does a meal at Braise cost?
Weekday lunch menu at €39 (starter, main, dessert). À la carte: starters €9–21, meats over embers €29–47, and rib steaks to share €45–85 per person.
What is the concept of Braise?
Braise, the “bistro across the way”, is devoted to cooking over embers: fine aged cuts of meat, smoking and ageing, in a spirit of sharing. Upstairs, a large sharing table; at the back, a room for private hire; and a terrace on rue d'Anjou.
Careers
Join us
Groupe Éclore is hiring, in the dining room and the kitchen. Send us your application; every talent counts.
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