Former Top Chef Matthias Marc's third address focusing on wood fire cooking techniques.
The chef, who has honed his skills in a series of prestigious establishments (Le Meurice, Portos, Lasserre, Louis XV) is also behind the highly acclaimed restaurants Substance and Liquide. Here - at this pared-back, speakeasy-styled French bistro - complete with their own smoke room - Marc cooks on a wood-fired oven and stove, transforming seasonal ingredients into a menu featuring delectable barbecued quail and braised lettuce and red mullet cooked in hay with barigoule artichoke.
Signature Dishes
Confit lamb bao with chimichurri; barbecued quail and braised lettuce; red mullet cooked in hay with barigoule artichoke.
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Braise by Matthias Marc
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8th Arrondissement
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19 Rue d'Anjou 75008 Paris 8
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Modern European
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+33 6 89 68 81 80
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