GrandCœur

The story

GrandCœur, Paris: Mauro Colagreco's Modern Brasserie in the Marais

GrandCœur

In the heart of the Marais, GrandCœur occupies a listed paved courtyard, its vast terrace sharing the square with the neighbourhood’s dance studios. The energy is unmistakably Parisian – animated, open, and welcoming.

The brasserie is the Parisian outpost of Mauro Colagreco, the chef whose three Michelin stars at Le Mirazur in Menton have made him a global name. Here, he applies his precise, ingredient-driven approach to a more relaxed format. The cuisine is modern, seasonal, and rooted in French brasserie classics.

The menu changes with the seasons. Starters might include oeufs mimosa with wild garlic and herb salad, or a rémoulade of celeriac with crab, green apple and dill. The gravlax-style trout with trout roe and dill is a light, bright opener. As the weather warms, white asparagus from Landes with hollandaise and smoked paprika appears.

Mains range from a classic hand-cut beef tartare with pommes paille to skate wing grenobloise, or the day’s catch in white wine sauce. For heartier appetites, there is a vol-au-vent with veal sweetbreads, green asparagus, peas and wild garlic, or a milk-fed veal chop Milanese with béarnaise. A roasted yellow chicken for two is served with jus and two sides.

Desserts lean comforting: baba au rhum, strawberry melba, dulce de leche flan with Madagascar vanilla chantilly, or a rich Valrhona dark chocolate mousse. A cheese plate is also available.

GrandCœur’s Michelin Recommended status reflects the consistency and quality of its modern cuisine. The private Corazón room, a nod to the chef’s Argentine roots, offers a more intimate setting for events.

Whether on the lively terrace or inside the airy dining room, GrandCœur delivers a brasserie experience that feels both classic and of the moment.