36 rue condorcet - 75009 Paris

+33 9 50 91 21 74


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12h - 14h30 (Mon - Fri)
19h30 - 23h (Mon - Wed)
19h30 - 23h30 (Thu - Sat)

The team

Philippe Baranes : Creation & Direction

Philippe Baranes : Creation & Direction

The man responsible for creating and steering this new concept in fine dining, Philippe Baranes, strives constantly for the flawless application of his bywords: quality,’ ‘taste and ‘well-being’. Braisenville, opened in April 2011, expressed his vision of casual fine dining, with its daring tasting menu of ‘small plates’ - a hitherto unknown concept in Paris - breaking free of the usual dining convention of starter-main course-dessert.

Clients are invited to enjoy a constantly evolving menu: Philippe Baranes and Braisenville chef together oversee the introduction of new ‘raciones to the menu, ensuring constant originality, vivacity and deliciousness. He has created a wine list with the same mindful attention.

His maxim: "Quality consists in details, and is not a mere detail in itself."
Karim HABIBI : The Staff

Karim HABIBI : The Staff

The veteran restaurant manager, Karim Habibi, is devoted to our clients’ enjoyment. The entire team reflects this ethos; with a friendly smile and a warm welcome, they demonstrate pride in their work and consummate professionalism.

"Do you love people?" This is the first question he asks of any potential new staff member, thereby achieving the stylish and relaxed service characteristic of Braisenville.

His motto: ‘Well-known or unknown, here you are welcomed as a friend.’
Yuri MAEZUMI : The Chef

Yuri MAEZUMI : The Chef

In the open counter kitchen, officiates with concentration, passion and respect for food the Chef, Yuri Maezumi, native of Los Angeles and of Japanese American origin (but also Russian and English) who worked at L’Arpege *** after Senderens ** and Christian Etienne *.

The authenticity of the tastes and the balance for the body guide his compositions of creative and healthy raciones that he carries out alongside Philippe Baranes.

Yuri likes to explore techniques such as smoking and fermentation that give complex flavors in the mouth.

His maxim: ‘Food is one of the fundamental pillars for developing vital energy.’

The team : In Kitchen and for Service

Dynamic and passionate, expert and meticulous in the elaboration of each dish, this fantastic team take pride in serving clients their latest favourite wines and produce!.

Our staff are true wine-lovers; they undertake professional training and participate in numerous tasting sessions throughout the year.

Let’s discover them!