Brasserie Charlie

The cuisine at Brasserie Charlie represents a passionate commitment to French brasserie tradition, showcasing the dishes that have defined this style of dining for generations. The menu reads like a greatest hits collection of French classics, each dish prepared with respect for traditional techniques while benefiting from carefully sourced, seasonal ingredients. The restaurant's approach to food centers on authenticity and quality rather than innovation for its own sake. This philosophy means that when you order saucisse-purée, you receive a perfectly executed version of this beloved comfort dish—quality sausage paired with silky, buttery mashed potatoes that exemplify why simple preparations endure. The same principle applies throughout the menu, from the œuf mayo (a deceptively simple dish that reveals the kitchen's attention to detail) to the tartare de bœuf (where the quality of the meat and precision of the preparation make all the difference). Seafood occupies a place of honor at Brasserie Charlie, with the écailler serving as both a visual and culinary centerpiece. The restaurant sources oysters from prestigious regions like Cap Ferret, ensuring that each bivalve arrives fresh and reflects its terroir. The plateaux de fruits de mer, starting at an accessible 22€, showcase a variety of shellfish and crustaceans, presented with traditional accompaniments. These platters represent the brasserie tradition at its finest—abundant, fresh, and designed for sharing and celebration. Beyond the raw bar, the kitchen demonstrates its expertise with cooked seafood preparations. Dishes like lotte à l'américaine (monkfish in a rich, tomato-based sauce) showcase classic French fish cookery, where technique and timing transform quality ingredients into memorable dishes. The sole meunière and moules marinières continue this tradition, offering preparations that have stood the test of time because they allow the natural flavors of the seafood to shine. The menu's meat and poultry offerings honor French regional traditions and brasserie staples. Escargots arrive properly prepared with garlic and parsley butter, while dishes like confit de canard and coq au vin represent the heartier side of French cuisine. The pâté-en-croûte, made in-house, demonstrates the kitchen's commitment to traditional charcuterie techniques. Sourcing plays a crucial role in the restaurant's culinary success. The kitchen works with local producers, particularly from the Baie de Somme, ensuring that ingredients arrive fresh and reflect their origins. This commitment to local sourcing aligns with the restaurant's Écotable certification, demonstrating that sustainability and traditional cuisine can work in harmony. The emphasis on seasonal products means the menu evolves throughout the year, though the core classics remain constant. The restaurant's beverage program complements the food with a selection of wines and cocktails chosen to pair well with both seafood and heartier brasserie fare. The wine list emphasizes French regions while offering enough variety to suit different preferences and budgets. Between 2:30 PM and 7 PM, a reduced menu ensures that quality remains consistent even during off-peak hours, while the full menu during lunch and dinner services showcases the complete range of the kitchen's capabilities. This flexibility allows the restaurant to maintain its standards while accommodating different dining occasions and appetites throughout the day.