The story
At 17 rue Lamartine, in the 9th arrondissement, Brion is the expression of chef Geoffrey Lengagne’s conviction: cooking that is both generous and exacting. The menu, which changes daily, is built around the best of the market, with a rigour that starts with the growers themselves. Every farmer and winemaker has been met and selected for their respectful, season-driven, and sustainable practices.
The result is a constantly evolving carte. At lunch, you might choose two or three courses (31 € or 37 €), or opt for a carte blanche (61 €). In the evening, the à la carte offering might include a starter of artichoke with anchovy sabayon and taleggio, or a steamed rice-and-nori raviolo with mussel cream and braised courgettes. Main courses range from Basque trout with green-bean-and-chard butter sauce to a Sichuan-style barbecued pork fillet with aubergine and chimichurri. Desserts, like a marinated strawberry tartlet with matcha-almond ice cream, show the same care.
This precise, market-driven approach was recognised with a Michelin Recommended award for 2026, a natural fit for a kitchen that prides itself on sincerity. The team, led by sous-chef J. Martin and supported by a dedicated brigade, works to a clear philosophy: drink well and eat well, with a wine list that reflects the same thoughtful sourcing as the food.
Brion serves contemporary cuisine that feels immediate and grounded. Lunch runs Monday to Friday from 12:15 to 13:45, dinner Monday to Saturday from 19:15 to 21:45. The restaurant also welcomes private parties and offers outdoor seating when the weather allows.
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