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Etes-vous, Brut?

December 31, 2015
Brut
Young chef Akrame Benallal has certainly proved himself to be one of the new greats of Paris’ haute gourmand scene via his eponymous, no-choice, two-michelin-starred fine diner, not to mention earlier stints at Pierre Gagnaire and Konfidential.

But these days the prolific pan-handler is focusing on fare with a more humble bent, first through his meaty steak stop Atelier Vivanda, and now at his latest offering Brut, a dark and dapper subterranean cellar with a focus on that untoppable troika, charcuterie, cheese and wine.
But a sashay from his earlier endeavours, the new edition is a perfect blend of old and new with exposed stone walls and industrial iron lights balanced by blond wood Scandi furnishings and geometric floor tiles.

For those after a pre-dinner drop, there are more than one hundred varietals from France and beyond available by the glass or bottle. Or if you’d prefer to linger longer, peruse the fromage counter for dairy delights by the likes of 2007 Meilleur Ouvrier Rodolphe Le Meunier (think ash-rolled, raw milk Touraine and layered livarot), plus Basque sausages and other weekly-changing cold cuts. A tasty trifecta if ever there was one!

22 rue Lauriston, 16th / +33 1 42 97 48 09 / 3pm-midnight Mon-Wed, noon-midnight Thu-Fri / cavebrut.com

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