Brutos

The story

Brutos Paris: Brazilian Grill and Bistro on Rue du Général Renault

At Brutos in Paris, the kitchen turns fire into a showcase of Brazilian cooking where prime cuts and fresh vegetables share the roast. Chef Lucas Baur de Campos brings this Brazilian approach to the 11th arrondissement, earning the restaurant a spot on the Le Fooding list for 2026.

Fire and precision in the kitchen.

Lucas Baur de Campos trained under Joël Robuchon before channeling that rigor into the menu. He roasts everything available, adding beef sausages and morcilla to the mix alongside fish preparations. The kitchen delivers a robust style where technique meets open flame.

Roasted classics and shared plates.

Orders frequently include the prime rib or sirloin steak, served with garlicky fries and spicy mayonnaise. Tapas options feature braised bone marrow topped with crushed hazelnuts, plus homemade morcilla paired with guindilla peppers. Sunday lunches offer a whole herby chicken dressed in a sauce of shallots, garlic, herbs, and lemon.

Stone walls and green banquettes.

The dining room exposes walls stripped back to raw stone and runs with a tiled bar. Green banquettes line the seating area, while a terrace extends the space outdoors. This layout complements the straightforward quality of the dishes served here.

Sweet finishes.

Dinners end with a pudim, a Portuguese pudding that follows the savory courses. This dessert provides a consistent conclusion to the meal.