Restaurant in Paris offering an original cuisine and a good value lunch formula.
Behind this provocative name, a restaurant with pop and warm colors such as braise, with vintage design and unique cuisine served as raciones (a little bigger than tapas, but not enough to be a dish) well elaborated, gastronomic way. In the kitchen, everything is cooked with firewood, with a chef handling exclusively the barbecue, the plancha and the oven. The Braisenville is the first casual gourmet restaurant to use braising oven in France. Hence the name, a bit naughty certainly.
On the menu, proposals (we order it 3 to 4 per person) are classified by genre (Refining, Vegetal, Sea and Earth) and change regularly. We like the creativity of recipes (snack mackerel, pink radish, sorrel) and boldness of associations (saithe, red rice, red cabbage purée), the gourmandise (pata negra, ibérico bellota guijuelo, matured 30 months, smoked mackerel, egg or foie gras, brioche and lychee) is the most served in spite of the small dishes.
The plus: The young and nice service that takes the time to explain everything, the lunch formula with best value for money that offers classic servings (starter/dish/dessert) but keeps the spirit of evening, and the wine list, organic of course, to be like this address, in the air of time.
Members' reviews on BRAISENVILLE
Une bonne adresse mais prix du menu (31/12)excessif
Cela reste une bonne expérience au global, avec un personnel affable et une ambiance cosy.
Si vous passez dans le coin, allez-y les yeux fermés ????