Braise in the city
This bold new entry into the SoPi dining scene is dedicated to reviving the most sacred of all cooking methodsâ€”call it the Renaissance of braising. The interior, a blend of retro-mod and contemporary-industrial, is sleek, sexy, unabashedly swanky, and the food is cutting-edge. In what looks like a seventiesâ€™ California roadside kitchen, Braisenvilleâ€™s prized oven sits in plain view, which is lucky for you, because this is where the magic happens.
As the name implies, most components of the restaurantâ€™s dishes undergo a familiar process, a sort of culinary rite of passage: seared, and then stewed slowly to reach a mouth-watering climax. On the whole, the ever-changing menu plays up contrasts between light and savoury. A fresh, bright ceviche floating in cucumber water can be sampled alongside an earthy, lush wild mushroom and root vegetable purÃ©e.
The ambiance of the restaurant is convivial: all plates are made for tasting (half the menu is Ã partager and half is Ã deguster) while a wall-length banquette, a countertop bar, and a lofty, clean space make for plenty of standing room and encourage intergroup mingling. A place for lovers and friends, Braisenville seems to abide by two credos: 1) patience is a virtue and 2) sharing is caring. Hey, maybe youâ€™ll even make enough friends to order the chefâ€™s colossal masterpiece: the black angus cÃ´te de bÅ“uf. Ohhh, the art of braise.
Article by Felix V.
36, rue Condorcet
09 50 91 21 74
open monday through saturday from 7.30pm to 11.30pm
[googleMap name=”Braisenville” description=”36, rue Condorcet” width=”600″ height=”200″ mousewheel=”false” directions_to=”false”]36, rue Condorcet, Paris[/googleMap]
L'ABUS D'ALCOOL EST DANGEREUX POUR LA SANTÉ. À CONSOMMER AVEC MODÉRATION.
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