Braise, wood-fired cuisine by Sylvain Courivaud and Matthias Marc

He is one of the most talked-about young chefs in Paris at the moment because of his participation to Top Chef France first, and also because this past March, the Michelin Guide awarded him his first star for his first restaurant, Substance, in the 16^th arrondissement. After Liquide, chef Matthias Marc is about to open his third restaurant this Fall: Braise.

Still accompanied by restaurateur Stéphane Manigold, Matthias Marc opens this new place within walking distance from Contraste, another restaurant by Eclore group boss, and teams up with Sylvain Courivaud, a young chef he worked with already in the past at Substance.

• To be read
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• Gastronomic restaurants in Paris, our best addresses

With this new place, the three friends are expecting to give wood-fire cooking a new lease of life and add an extra and highly enjoyable hint to the most beautiful meats, fishes and vegetables. It is simple, everything served at Braised is smoked in the smokehouse especially built for the restaurant before being cooked over fire!

Binchotan Japanese barbecue for starters, Big Green Egg barbecue for mains, and even desserts go through fire! Barbecued quail and braised lettuce, smoked lamb bao cooked over barbecue and herbal condiment, grilled and baked red mullet and smoked eel; or even chocolate and emulsion of smoked ewe's cheese are to be enjoyed very soon.  Calling all fans!