Le Brasier des Ternes - Paris 17

Slices of fresh melon served with salty cured ham. A classic sweet and savory refreshing starter. Served cold.

Spreadable preparation based on flaked tuna flavored with kaffir lime. Creamy texture with an exotic citrus note. To be enjoyed with bread.

Half an avocado served with slices of smoked salmon. A rich and creamy combination. Cold and light starter.

Cold soup based on raw tomatoes, vegetables, and olive oil. Refreshing and slightly tangy. Can be drunk or eaten with a spoon, served very cold.

Red pepper filled with small square pasta from Savoie (crozets) and local melted cheese. Savory and melting.

Sautéed mushrooms with pieces of smoked bacon. A warm, savory mix rich in forest flavors.

Thin slices of dried, spiced beef, originating from Switzerland. Lean texture and intense flavor. Ideal for sharing or as a light starter.

Assortment of various cured meats including cooked and cured ham, salami, and bacon. Savory convivial dish, often accompanied by bread and pickles.

Fresh tomato served with a ball of creamy, stretched-curd cheese made from goat's milk, seasoned with balsamic vinegar. Fresh and milky.

Toasted bread topped with eggplant purée and dried beef. A mix of crispy and melting textures with a smoky flavor.

Toasted bread topped with grilled peppers and creamy goat cheese. A flavorful vegetarian option.

Richly topped toast with dried beef, fresh avocado, and melted Comté cheese, seasoned with sesame. Hot and crispy.

Mountain-style toast with potatoes, bacon bits, and melted Reblochon cheese. Very hearty and comforting.

Hot sandwich with ham and melted raclette cheese. The 'Madame' version usually includes an egg on top. Crispy and melting.

Classic salad with chicken, crispy bacon, parmesan, and croutons, coated in a creamy dressing. A complete and fresh meal.

Green salad with strong blue cheese and crunchy walnuts. A balance of mild and robust flavors.

Salad served with warm goat cheese toasts drizzled with honey. Classic sweet and savory mix from French cuisine.

Hearty mountain salad with potatoes, salty bacon, and Savoie cheese. Can serve as a main course.

Hot dish of endives with ham coated in a béchamel sauce enriched with Reblochon cheese. Rich, creamy, and slightly bitter thanks to the endive.

Rustic salad with cured ham, potatoes, and crispy Reblochon cheese. Intense flavors and varied textures.

Salad composed of quinoa, various vegetables, and chickpea balls (falafels). A healthy and balanced option without meat.

Simple green leaf salad dressed with vinaigrette. Light and fresh, ideal as a side dish.

Tender veal piece slowly cooked with rosemary, served with seasonal vegetables. Delicate and fragrant stewed dish.

Thin slices of marinated raw beef, served with basil sauce and Italian cheese. Fresh and light dish.

Gently cooked chicken breast, topped with a rich Reblochon cheese sauce. Tender and very creamy.

Minced and seasoned raw beef. Prepared with quality Simmental beef. Served fresh.

Grilled salmon fillet served with a classic sauce of butter, shallots, and white wine. Rich and flavorful.

Thick piece of cod served with sautéed southern vegetables (tomatoes, peppers, zucchini). Light and fragrant.

Omelette filled with potatoes, bacon bits, and melted cheese. A rich and hearty egg dish.

Beef burger topped with mountain specialties like raclette cheese and dried meat. Very indulgent.

Extra portion of your choice of side dish.

Two grilled beef skewers. Flavorful meat cooked on the barbecue.

Two grilled lamb skewers. Tender meat with a distinct flavor.

Two grilled chicken skewers. Light and juicy white meat.

Mixed selection of grilled skewers (beef, lamb, chicken). Ideal for tasting everything.

Rumsteak beef slices to grill yourself at the table on a brazier. Convivial experience.

Large portion of rumsteak beef to grill at the table. For big appetites.

Generous portion of rumsteak beef to grill. The heartiest format of brasérade.

Melted raclette cheese served with potatoes and smoked charcuterie. An essential mountain dish.

Hearty version of traditional raclette with an assortment of smoked charcuterie.

The complete raclette feast with a large platter of assorted charcuterie, including Grisons meat.

Raclette served specifically with Grisons meat (dried beef) for a leaner alternative to classic charcuterie.

Combination of meat to grill (brasérade) and melted cheese (raclette). The best of both worlds.

Gargantuan version combining large portions of brasérade, raclette, and Grisons meat.

Melted mixture of three cheeses (Beaufort, Gruyère, Comté) and white wine in which pieces of bread are dipped. Convivial and rich.

Pieces of raw beef to cook yourself in a pot of hot oil, accompanied by various sauces.

Cheese fondue flavored with porcini mushrooms (wild mushrooms). Woody and creamy flavor.

Traditional gratin of potatoes, bacon bits, onions, and cream, gratinated with whole Reblochon cheese. Served with a salad for freshness.

A variation of tartiflette where potatoes are replaced by crozets (small buckwheat pasta). Rich and melting.