Brigade du Tigre

Chef Galien Emery's culinary vision at Brigade du Tigre demonstrates the possibilities that emerge when Asian traditions meet French technique and creative freedom. His menu reads like a journey across Asia's diverse culinary landscapes, touching down in Japan, China, Thailand, and Vietnam while maintaining a cohesive voice that's distinctly his own.

The Japanese influence appears most prominently in the restaurant's approach to raw and delicately prepared proteins. However, Emery subverts expectations with creations like nigiris topped with grilled pork—a departure from traditional fish-based sushi that showcases his willingness to reimagine classics. The tataki preparations, whether beef or other proteins, demonstrate proper technique while incorporating flavors that extend beyond strictly Japanese parameters.

Chinese culinary traditions inform dishes like the lacquered duck and the hoisin-glazed beef cheek, where slow cooking and complex sauce work create deep, satisfying flavors. The lacquered pork appears in multiple preparations, including the signature sushi, highlighting Emery's skill with this technique. Vietnamese influences emerge in preparations like the beef udon, while Thai flavors animate dishes throughout the menu, contributing brightness and heat to the overall flavor profile.

Signature dishes have earned their status through consistent execution and distinctive character. The crispy caramelized chicken achieves the perfect textural contrast between crackling exterior and tender meat, while the veal ravioles demonstrate delicate dumpling work. The black sesame onigiri offers a vegetarian option that doesn't feel like an afterthought, and the blood sausage ravioles represent the kind of bold fusion that defines the restaurant's approach.

The menu accommodates various dietary needs without compromising on flavor or creativity. Vegetarian options like breaded tofu receive the same attention as meat-based dishes, while gluten-free selections ensure broader accessibility. Seafood enthusiasts will find well-executed options including soft-shell crab, prepared with the same care that characterizes the entire menu.

Desserts continue the Asian theme with offerings like mango sticky rice—a Thai classic executed with proper technique—and buckwheat flan, which bridges French and Asian sensibilities. These sweet conclusions demonstrate that Emery's vision extends through the entire meal, not just the savory courses.

Pricing reflects the restaurant's bistrot positioning, with individual dishes ranging from €3.50 to €24 and lunch formulas priced at €25-29. This accessibility allows guests to explore the menu freely, building their own tasting experience through multiple small plates or committing to larger signature dishes. The Gault&Millau recognition (12/20) validates the kitchen's technical skill and creative vision, placing Brigade du Tigre among Paris's notable Asian dining destinations.