Braise
Nothing here goes in an oven. Meat, fish, vegetables and even desserts cook over a fire of oak and vine cuttings, lit by the kitchen team every afternoon.
A day paced by the fire
3 pm
The oak is lit. It takes four hours to build an even bed of embers.
7 pm
The embers are ready. Meat cooks above them, never in the flame.
11 pm
The fire dies down. Tomorrow's pears bake slowly in the ashes.
Menu
It changes every week, with what the local producers bring in.
To start
Egg baked in the ashes
Dumas farm egg, cep cream, toast with brown butter
€16
Hand-cut tartare
Aubrac beef, cured yolk, fried capers, charred onions
€18
Hay-smoked trout
Dombes trout, cider beurre blanc, grilled leeks
€21
From the fire
Beef hanger steak
Shallots baked in a salt crust, Brouilly wine jus
€29
Glazed pork ribs
Chestnut honey, red cabbage pickles, cooked six hours over the embers
€27
Free-range pork chop
Melting potatoes, onion compote, grape-must mustard
€32
45-day aged rib of beef
For two, about 1.2 kg, served with lard fries and béarnaise sauce
€98
To finish
Smoked milk ice cream
Salted butter caramel, buckwheat tuile
€11
Ember-roasted banana with chocolate
Roasted on the embers, melted dark chocolate, toasted hazelnuts, vanilla ice cream
€12
Cheeses from Mère Richard
Bleu de Gex, 24-month comté, Pilat goat's cheese, roasted figs
€14
Out of the fire this week
The cellar
One hundred and eighty wines, mostly from Beaujolais and Rhône valley growers who work without additives. At the bar, peated whiskies to carry the smoke a little further.
- wines on the list
- 180
- by the glass every night
- 12
- seats at the bar and in the room
- 40
Book a table
We keep a few bar seats for walk-ins every night.
Opening hours
Tuesday to Saturday, 7 pm to 11 pm
Closed Sunday and Monday
Contact
8 rue des Marronniers, 69002 Lyon, France
+33 4 78 00 00 00
table@braise-lyon.fr