Braisenville

A smooth carrot velouté, enhanced by a rich shallot cream and a sweet-spicy touch of cumin caramel. Creamy texture and comforting flavors. Enjoy hot as a starter.

Oven-baked beets served with fresh herb cream, reduced balsamic vinegar, and crumbled egg. A mix of earthy, tangy, and creamy flavors. Cold and refreshing starter.

Low-temperature cooked egg (runny) served with sautéed mushrooms and a rich sauce of Comté cheese and Jura wine. Intense umami flavors and silky texture. To be eaten by mixing the egg into the sauce.

Grilled white fish fillet accompanied by melting red cabbage and a shellfish sauce. Delicate iodized taste enhanced by the sweetness of the cabbage.

Roasted duck breast served pink, accompanied by sweet potato puree and kale, drizzled with homemade barbecue sauce. A marriage of smoky and sweet-savory flavors.

Tender and marbled pork cut, served with a root vegetable gratin and a tangy meat jus with capers. A rustic and hearty dish.

Vegetarian dish composed of a melting gratin of tubers and grilled seasonal vegetables, sprinkled with crunchy seeds. Rich in textures and natural flavors.

Rich chocolate dessert served with a vanilla sauce flavored with cardamom and crunchy hazelnuts. Dense and melting texture.

Cooked fruits under a crumbled shortcrust pastry, served with thick crème fraîche. Fruity, warm, and crunchy dessert.

Portion of French pressed-cooked cheese, aged 28 months. Fruity and intense flavor with small salt crystals.

A very large grilled beef cut (1kg), ideal for sharing between two or more. Tender and marbled meat. Served rare or medium.

Assortment of grilled seasonal vegetables. Healthy and smoky side dish.

Crispy potatoes served with a spicy sauce, 'patatas bravas' style. A revisited Spanish classic.

A surprise menu composed by the chef, including 5 courses (4 savory, 1 sweet). A gastronomic experience to discover the range of the restaurant's cuisine.

Japanese dumplings filled with root vegetables, served with a Peruvian yellow chili sauce and a touch of spicy caramel. Fusion of Asian and South American flavors.

Fried eggplant slices in crispy Japanese breadcrumbs, served with a cold garlic and almond soup, refreshed with mint. Crispy and creamy.

Fried zucchini flower in a light batter, filled with fresh herbed cheese. Served with garlic-almond sauce and basil. Delicate and fragrant.

Tender baby artichokes served with a creamy tuna sauce, enhanced by the acidity of capers, lemon, and the unexpected sweetness of raspberry.

Raw marinated trout (Nordic style), served with pickled cucumbers, fresh dill, cherries for sweetness, and feta cheese. Fresh and tangy.

Thin slices of raw langoustine, accompanied by a frozen celery granita and a smoked fish roe sauce. A very refined and iodized cold starter.

Thin slices of cooked octopus, seasoned with a citrus vinaigrette, with almond crunch and fresh coriander. Tender and zesty.

Half-cooked fish (seared only on the outside), served with an herb jelly, poached peach, and a Japanese dry seasoning. A fresh dish with varied textures.

A light potato mousse served with smoked fish and fish roe. A comforting, smoky, and creamy dish.

Perfectly textured egg cooked at low temperature, served in a green pea velouté with a fresh cheese mousse and a surprising pepper ice cream. Vegetable hot-cold and creamy.

Small roasted chicken with crispy skin, stuffed with a tangy salted plum. Served with a colorful cauliflower 'couscous'. Delicate meat and complex flavors.

Very tender pork cut, accompanied by a sweet-and-sour puree and a classic herb butter sauce. Flavorful and melting.

Long-fibered beef cut, rich in flavor, served with a green Argentine sauce of herbs, garlic, and vinegar. Rare meat and spicy sauce.

Imposing 1kg beef cut to share. Angus breed known for its tenderness and marbling. Grilled.

Selection of grilled vegetables.

Fried potatoes with spicy sauce.

Portion of Comté cheese aged for eighteen months. Fruity flavors and firm texture.

Creamy chocolate dessert flavored with tonka bean (almond/vanilla taste), refreshed by an acidic and herbaceous sorbet.

Gently cooked apricots, accompanied by almond cream and a floral-scented whipped cream. Served with a light yogurt ice cream. Floral summer dessert.

Stuffed choux buns, served with strawberries, tart rhubarb, and a floral elderflower scent. A fruity version of the classic.

5-course surprise menu. The chef chooses the dishes to let you discover their creative cuisine. Wine pairing option available.

Loire white wine from the Fié Gris grape variety (Sauvignon Rose). Aromatic and floral.

White wine from Vaucluse. Fresh, fruity, and mineral.

Slovenian white wine. Rich and complex, typical of the Istria region.

Italian white wine. Structured and elegant.

White wine from Croatia. Mineral notes and good acidity.

Greek white wine made from black grapes (Xinomavro). Unique and full-bodied.

Classic white Burgundy. Lively, mineral with notes of citrus and flint.

White wine from Cévennes. Natural and expressive.

Elegant white Burgundy. Fine oak, notes of white fruit, and beautiful roundness.

Loire Chenin Blanc. Dry, taut with aromas of quince and honey.

Jura wine, distinctive and complex. Notes of nuts and spices.

Rich and ripe Burgundy Chardonnay. Buttery and fruity notes.

White wine from Languedoc. Rare and powerful, with Mediterranean aromas.

Vouvray demi-sec or sec (Chenin). Complex with age, notes of honey and candied fruit.

Light and fruity Beaujolais red (Gamay). Notes of fresh red berries. Easy to drink.

Red wine from Languedoc. Spicy and warm, typical of southern France.

Organic Côtes du Rhône red. Gourmet with aromas of licorice and black fruits.

Loire Cabernet Franc. Fresh, vegetal, and fruity (red berries).

Red wine from Gard. Powerful, sunny with present tannins.

Cru from Beaujolais. Fine, silky with notes of cherry and sweet spices.

Biodynamic Côtes du Rhône. Very fruity, pure, and expressive.

Natural wine from the Loire, often made in amphora. A light and surprising red.

Aged Provence wine. Complex, with aromas of garrigue and spices.

Farmhouse cider from Normandy. Brut, dry, and fruity.

Italian sparkling wine (natural Prosecco). Light and floral.

Italian natural sparkling wine. Lively, cloudy, and refreshing.

Classic brut Champagne. Fine bubbles, elegant, and festive.