Everything here starts with fire: charcoal, live embers and a light smoke give seasonal produce its character. A short menu, refreshed with the market, built for last-minute plating and no-nonsense service.
Book your table for an evening that starts with a flame — from a quick lunch to a celebration dinner, Tuesday to Saturday.
… — a warm dining room, a cocktail bar and a view over the city to stretch the evening. Between exposed stone, velvet banquettes and low lighting, Braise was designed as a place to linger: dinner with friends at the bar, a table for two by the window, or a quiet business lunch in the lounge.
42 covers in the dining room, around ten seats at the bar and a private lounge for groups of up to 10 — available on request.
The dining room
The facade
The view
The bar
The loungeSeared over live embers and finished low and slow, this dish sums up how we cook: few ingredients, all excellent, tied together by a rich pan jus. It's the dish our regulars recommend first.
… Served with a rich jus made from the trimmings of the cut, reduced for several hours.
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— our pastry chef's signature dessert, made to be shared at the end of the meal.
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See all dessertsAbout fifteen dishes in total, split between shared starters, appetizers, mains and desserts. We'd rather master a short menu than juggle a long one that multiplies stock — market arrivals drive the changes, sometimes week to week.
Over 300 bookings honored every month. Here's what our guests remember most about their visit.
Having worked in the kitchens of several Michelin-starred restaurants, Julien founded Braise to put fire back at the centre of the plate. Every dish is designed around the embers: temperature, smoke, timing — nothing is left to chance.
He works with a handful of producers around Paris that he visits himself every week, and builds the menu on Sundays based on what the market offers. Backed by a small, tight-knit team, he champions direct, unfussy cooking where the produce always comes before the technique.
Discover his menu