The story
Brigade du Tigre sits at 38 rue du Faubourg-Poissonnière in Paris’s 10th arrondissement, steps from Poissonnière and Grands Boulevards metro stations. The restaurant is open every day for lunch and dinner, welcoming guests with a straightforward, approachable setting.
The kitchen focuses on Asian cuisine, a style that earned the restaurant a Michelin Bib Gourmand for good quality, good value cooking. The daily menu changes regularly, offering well-executed Asian dishes that balance flavour and freshness. Whether dining in or ordering via click & collect or delivery, the same standard applies.
Brigade du Tigre serves lunch from 12h15 to 14h30 and dinner from 19h15 to 22h30. The restaurant is wheelchair accessible and offers takeaway and delivery services. For reservations, contact the restaurant by phone.
Recognition
Details
History
good quality, good value cooking
China, Thailand, Vietnam… Adrien Ferrand (the chef at Eels) and Galien Emery (his former sous-chef) have heady memories of their extended travels across Asia and the continent’s various cuisines. And so, the two friends decided to share their mutual fascination with the world with their brand new, 85-seater, two-level restaurant (craggy walls, a wood and terrazzo tile bar, bistro furniture) located right by Eels. The other night, we dove headfirst into the tantalizing menu: fried grey shrimp and kaffir lime leaves (amazing!); comforting pork sushi; miraculous whole soft-shell crab tempura with satay sauce vierge; incredible glazed eggplant and tofu in a homemade chili paste; thrilling mushroom dumplings in a coconut milk broth… Before attacking the lion’s share of the meal, a Mayenne duck prepared three ways, for the table: marinated lacquered breast meat (bim!), stir-fried thigh and veggies (bam!), and bao rolls with five-spice powder in an incredible broth (boom!). An imperial feast that ended around a delicious coconut, caramel and peanut cake! It’s worth noting that the plates are also available on a prix-fixe menu at lunch. // Aïtor Alfonso
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