Restaurant Braise
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.
- Company typePrivate
- Founded-
- HeadquartersParis, France
- Headcount11–50
- GTM typeB2C
- OfferingServices
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.
Restaurant Braise firmographics
Firmographics- 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
Restaurant Braise industry classification
Industry- 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
Where Restaurant Braise is headquartered
LocationHeadquarters
- HQ city
- Paris
- HQ country
- France
- HQ region
- Europe
Offices1 record
Markets served
Restaurant Braise business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure, Others
Revenue model
- 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
| Model | Billing | Price |
|---|---|---|
| Subscription | Pay-as-you-go | Weekday Lunch Menu at 39€ |
Go-to-market motion1 record
Distribution channels1 record
Marketing channels4 records
Restaurant Braise product offering
Product offeringCore 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.
Companies that use Restaurant Braise
Customer profileSegments2 records
Ideal customer profiles2 records
Restaurant Braise technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature3 records
Restaurant Braise partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Groupe ÉcloreflagshipBraise 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
Restaurant Braise competitors and assessment
Company assessmentDirect 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
Restaurant Braise social profiles
Digital presenceRestaurant Braise financial estimates
Financial estimateRevenue estimate
Valuation estimate
Restaurant Braise leadership team
Management profileNumber of profiles
Profiles1 record
Restaurant Braise funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Restaurant Braise M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Restaurant Braise
What does Restaurant Braise do?
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.
Is Restaurant Braise a public or private company?
Restaurant Braise is a private company. It is classified as corporate owned and is currently operating.
When was Restaurant Braise founded?
Restaurant Braise was founded in -1. It employs 11 to 50 people.
Where is Restaurant Braise based?
Restaurant Braise is headquartered in Paris, France, in the Europe region.
How does Restaurant Braise make money?
One revenue line is on record: dine-in Food and Beverage Sales.
Who are Restaurant Braise's main competitors?
Direct peers on record are Le Chateaubriand, Septime, Frenchie, Maison Rostang, Le Relais de Venise, Bistrot Flaubert and Relais de l'Entrecôte. Broad incumbents are Big Mamma Group and Bertrand Restauration. Black Angus Steakhouse is listed as a regional player.
Does Restaurant Braise have an API?
No public API is recorded for Restaurant Braise.
What industry is Restaurant Braise in?
Restaurant Braise's product category is Fine Dining Bistro Restaurant. Its primary akta.pro industry code is THAFACAE, Steakhouses & Seafood Restaurants, with a secondary code of THAFACAK, Special Occasion & Destination Restaurants. Its NAICS code is 72251 and its SIC code is 5812.