Braise

At Braise, the food philosophy centers on a deceptively simple premise: exceptional ingredients cooked over live fire with technical precision. Chef Antoine Perchoc has built his menu around the ancient Japanese technique of binchotan charcoal grilling, applying this method to French bistrot cuisine with impressive results. The binchotan—a dense white charcoal that burns extremely hot and clean—imparts a subtle smokiness while allowing the natural flavors of quality ingredients to shine through.

Aged beef forms the cornerstone of the menu, with the restaurant sourcing meat from multiple European countries including France, Spain, Germany, and Denmark. The Baltic Black entrecôte represents one of the signature offerings—a cut prized for its marbling and depth of flavor, made even more compelling by the dry-aging process and the intense heat of the charcoal. The côte de boeuf maturé, designed for sharing, showcases the same commitment to quality and technique, arriving at the table with a beautifully caramelized exterior and perfectly cooked interior. For those seeking a more approachable option, the onglet de boeuf delivers robust flavor in a smaller format, typically served with crispy frites.

But Braise extends beyond beef. The roasted pork chop demonstrates the grill's versatility, while marinated poultry benefits from the smoky kiss of the charcoal. Seafood makes notable appearances, with grilled turbot offering a lighter alternative that still showcases the kitchen's mastery of fire. The sea bass tartare provides a refreshing counterpoint to the heartier grilled offerings, highlighting the chef's range.

The menu also honors French bistrot traditions with dishes that don't require the grill. House-made pâté en croûte appears as both a starter and a testament to classical technique, while rillettes and charcuterie boards offer convivial sharing options. These traditional preparations ground the restaurant in French culinary heritage, even as the grilling technique nods to Japanese precision.

Accompaniments are thoughtfully chosen to complement rather than compete with the main attractions. Frites arrive golden and crisp, while pleurotes en persillade (oyster mushrooms with parsley) add an earthy dimension. The seasonal nature of the lunch menu ensures that offerings evolve with availability and the chef's inspiration.

Desserts maintain the bistrot spirit with classics like mousse au chocolat, crème caramel, and baba au rhum—comforting finishes that don't try to reinvent tradition. The wine selection, though focused, offers thoughtful pairings by the glass, allowing you to match your drink to the robust flavors coming from the grill without committing to a full bottle.

What makes the food at Braise particularly compelling is the marriage of technique and generosity. This isn't precious, minimalist cooking—portions are substantial, flavors are bold, and the approach is fundamentally about satisfaction and pleasure. Yet beneath this apparent simplicity lies considerable skill: knowing exactly when to pull a côte de boeuf from the intense heat of binchotan charcoal, understanding how different cuts respond to live fire, and maintaining consistency across service. The result is food that feels both familiar and elevated, rooted in French tradition while benefiting from Japanese precision.