Restaurant Braise

What Restaurant Braise does

Restaurant Braise is a single-location French bistro specializing in wood-fire cooking and meat maturation, located at 19 rue d'Anjou in Paris's 8th arrondissement near La Madeleine. The restaurant operates as a new creative concept within Groupe Éclore, a Paris-based hospitality group whose portfolio includes Maison Rostang, Bistrot Flaubert, Contraste, Substance, Granite, Liquide, and Paris Bonheur. The culinary model centers on Japanese binchotan charcoal barbecue, dry-aging fridges for premium beef maturation, and smoking techniques applied to a range of breeds including Angus, Limousine, Simmental, Blonde de Galice, and Noir de Baltique. Chef Guillaume Clarion leads the kitchen, bringing experience from Michelin-starred houses including Py-R in Toulouse, where he contributed to earning a second star.

The business is a traditional on-premise dine-in restaurant with no delivery or takeaway channels. Service runs Monday through Friday only, with lunch (12:00–13:45) and dinner (19:00–21:30), and the venue is fully air-conditioned. Revenue is generated through à la carte dining, a weekday lunch tasting menu priced at €39 (starter, main, dessert), a premium sharing format centered on Côte de boeuf at €45–€85 per person, gift vouchers, and a newly introduced privatization service for weddings, corporate events, seminars, and product launches. Online reservations are handled via the LaFourchette booking platform.

Distribution is direct-to-consumer through a 12-language website (covering European, Asian, Arabic, and Russian-speaking markets), Instagram, Facebook, and the Michelin Guide listing, all targeting both local diners and the heavy international tourist flow to the La Madeleine/Concorde district. The restaurant was featured in the Michelin Guide upon opening, providing third-party culinary validation. Customer relationships are anonymous walk-in or reservation-based, with the privatization channel representing the only B2B-oriented revenue stream.

Name

Restaurant Braise

Legal name

Braise

Website

https://braise.paris

Company type

Private

Operating status

Operating

Headcount range

11–50 employees

Short description

Restaurant Braise is a single-location Paris 8th arrondissement bistro specializing in Japanese binchotan charcoal wood-fire cooking and dry-aged beef, operated within the Groupe Éclore hospitality portfolio and led by chef Guillaume Clarion.

Ownership category

akta.pro rank

Product category

Fine Dining Bistro Restaurant

NAICS

Restaurants and Other Eating Places (72251)

SIC

Retail-Eating Places (5812), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Steakhouses & Seafood Restaurants (THAFACAE)

akta.pro secondary industry

Special Occasion & Destination Restaurants (THAFACAK)

Keywords

• Fine dining restaurant
• Wood-fire cooking
• Dry-aged beef
• Bistro cuisine
• Private dining events

Headquarters

HQ city

Paris

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure, Others

Revenue model

1. Dine-in Food and Beverage Sales: Traditional restaurant revenue from food and beverage sales during lunch and dinner service. Customers order from à la carte menu or lunch tasting menu. Revenue is entirely from on-premise dining.

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels4 records

Core offering

Restaurant Braise operates a single-location Parisian bistro dedicated to wood-fire cooking and the art of meat, using Japanese binchotan charcoal barbecue and in-house dry-aging fridges. The restaurant serves à la carte starters, wood-fired meat main courses, signature sharing côtes de boeuf across multiple premium breeds, and desserts, alongside a fixed-price weekday lunch menu and gift voucher offerings.

Product overview

Restaurant Braise is a traditional French dining establishment operated by Groupe Éclore, specializing in wood-fire cooking and meat artistry. The restaurant offers a unified dining experience centered on aged beef cuts, smoking, and wood-fire preparation techniques using Japanese binchotan charcoal. The product portfolio consists of core dining services (fine French cuisine with premium meats), online reservation capabilities via LaFourchette, gift vouchers for experience gifting, and private event/privatization services for corporate and personal celebrations. The restaurant is led by Chef Guillaume Clarion and is distinguished by a Michelin Guide recommendation.

Differentiator

Problem solved

Functional benefit

Products and services

• Bistro Dining Service Full-service on-premise bistro dining at 19 rue d'Anjou, Paris 8th, serving an à la carte menu of starters (9€–21€), wood-fired meat main courses (29€–47€), sharing côtes de boeuf (45€–85€ per person), and desserts (9€–10€), alongside a three-course weekday lunch menu at 39€. Targeted at individual diners, couples, and small groups seeking a premium wood-fire meat experience.

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

One partnership is on record.

• Groupe ÉcloreflagshipOthersBraise is the new creative space of Groupe Éclore, a restaurant group that owns multiple Paris establishments including Maison Rostang, Bistrot Flaubert, Contraste, Substance, Granite, Liquide, and Paris Bonheur. The restaurant operates as part of this hospitality group's portfolio.

Scale indicators1 record

Recent moves6 records

Expansion highlights5 records

Direct peers

• Le Chateaubriand: Inaki Aizpitarte's influential Paris bistro offering a no-choice, market-driven tasting menu with strong natural-wine and sourcing focus. Directly comparable as a top-tier contemporary Paris bistro competing for the same discerning, food-aware diner.
• Septime: Bertrand Grébaut's Michelin-starred contemporary Paris bistro known for sourcing-driven, seasonal French cuisine. Directly comparable premium bistro positioning, similar diner profile, and similar craft-forward differentiation strategy in Paris.
• Frenchie: Trailblazing Paris bistro from chef Greg Marchand, serving modern French sharing plates in a casual-bistro setting. Comparable Paris bistro positioning, similar sharing-format menu design, similar craft-credibility-led marketing strategy.
• Maison Rostang: Sister restaurant within the same Groupe Éclore portfolio, a Michelin-starred Paris institution with a long heritage in classic French cuisine. Comparable as a peer concept within the same group, sharing operational, marketing, and staffing infrastructure with Braise.
• Le Relais de Venise: Paris-based steakhouse chain specializing in entrecôte with a fixed prix-fixe menu. Closely comparable business model to Braise: bistro format, steak-focused menu, accessible price point, single-meat specialization, multiple Paris-area locations.
• Bistrot Flaubert: Sister bistro within Groupe Éclore offering classic French cuisine in a bistro setting. Comparable as a peer concept within the same restaurant group, sharing back-office and customer overlap with Braise.
• Relais de l'Entrecôte: Iconic Parisian steak frites chain with multiple locations, founded on a single menu concept centered on steak and unlimited frites. Directly comparable to Braise as a Paris-based, meat-centric, bistro-format concept competing for the same diner occasion.

Broad incumbents

• Big Mamma Group: Large French restaurant group operating multiple casual dining concepts across Paris and Europe (e.g., Pizzeria Populaire, East Mamma). Broader incumbent in Paris casual dining with a different price point but overlapping customer occasion and market.
• Bertrand Restauration: Major French restaurant group operating upscale brasseries and bistros across Paris and France (e.g., Au Pied de Cochon, Brasserie Lipp). Comparable as a large established incumbent in the same Parisian bistro/brasserie category.

Regional players

• Black Angus Steakhouse: US-based steakhouse chain focused on grilled beef cuts in a casual full-service format. Comparable business model and product focus (steak-centric menu, wood/grill cooking, premium cuts), though operating in a different geography from Braise.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/restaurantbraiseparis
• Instagraminstagram.com/braise.paris
• LinkedInlinkedin.com/company/restaurantbraise

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Restaurant Braise