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Restaurant in Paris offering an original cuisine and a good value lunch formula.
Behind this provocative name, a restaurant with pop and warm colours 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 a braising oven in France. Hence the name, a bit naughty certainly.
On the menu, proposals (we order 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 despite the small dishes.
The plus: The young and nice service that takes the time to explain everything, the lunch formula with the best value for money that offers classic servings (starter/dish/dessert) but keeps the spirit of the evening, and the wine list, organic of course, to be like this address, in the air of time.
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