Braise

The story

Braise Paris: Wood-Fire Bistro and Modern Cuisine in the 8th Arrondissement

A Bistro of Fire and Precision

Braise calls itself "the bistro across the street" – a modest tagline for a restaurant that puts meat and wood-fire cooking at the centre of its identity. On rue d’Anjou, in the elegant 8th arrondissement, the kitchen works with a single-minded focus: to let the flame and the product speak. The result is a Modern Cuisine that feels both elemental and refined.

The Chef’s Path

Behind the stove is Guillaume Clarion, a chef whose résumé reads like a tour of France’s finest kitchens. He trained at the Michelin-starred Moulin du Roc, then at La Table d’Élise under Alexandre Couillon, and with Pierre Lambinon in Toulouse. His most formative years came at Py-R, where he rose to second de cuisine and helped the restaurant earn a second Michelin star. After that, Clarion explored the worlds of bistro cooking and traiteur, and held chef positions in Poitiers and Dissay. He joined Braise in February, bringing with him a discipline shaped by stars and a palate attuned to generosity. His cooking is precise, sincere, and deeply respectful of ingredients – a confident expression of Modern Cuisine.

A Michelin-Recommended Address

In 2026, the Michelin guide added Braise to its selection, a recommendation that underscores the restaurant’s clarity of purpose. The dining room is warm and unfussy, with an open kitchen that lets the glow of the wood fire set the mood. Lunch and dinner are served Monday through Friday, and the menu shifts with the seasons, always returning to the grill. For those seeking a Parisian bistro experience with real culinary backbone, Braise delivers exactly what it promises: meat, fire, and craft.