The opening of the restaurant of chefs Michel and Sébastien Bras on the Bourse de Commerce-Pinault took place in June. Father and son have breathed into this Parisian location the sensitive and generous spirit that made their success at Le Suquet in Laguiole. A visit to this place that every dish tastes like happiness.

Michel and Sebastien Bras in Paris at last!

Chefs Michel and Sébastien Bras, father and son, were not ready to settle in the capital, despite numerous requests. In order to leave the kitchens of Le Suquet in Laguiole (Aveyron) and work in Paris, they needed a place with a past in keeping with their values. So when François Pinault offered them the chance to move to the third floor of the Bourse de Commerce, the new showcase of the Pinault collection, four years ago, they knew immediately that this was the place they had been waiting for.

The grain as a link

This building has long been dedicated to the wheat trade,” explains Sébastien Bras. Its history is consistent with ours. For, as Michel Bras explains, “we have been working with vegetables in house since 1978. The cereals are a continuation of our approach to vegetables. It was then that quite naturally, the restaurant was named La Halle aux Grains. But don’t be fooled by this name, which evokes a rustic universe. The contemporary ” Bras Touch ” floats through this light-filled space, overlooking the interior of the Bourse de Commerce on one side and the Saint-Eustache church, the Canopée and the Centre Pompidou on the other.

The old and the new

Móvei, curtains, carpets, lights and vases are signed Erwan and Ronan Bouroullec. Their tables with anthracite tops highlight the white bowls signed by designer Élise Fouin. Placed upside down, they serve as holders for the napkins and knives designed by the duo A+B designers and manufactured by Forge de Laguiole. As in the restaurant in Suchet, this knife accompanies the entire meal,” explains Michel Bras. The tone is set. At Halle aux grains, there is a perfect balance between an evocation of tradition and the spirit of the times.

A seed of creativity

This audacity, Bras’ signature since forever, is naturally at the heart of the dish, where grain has a special place. “We offer it roasted, sprouted, grilled…,” explains Michel Bras. But beware, this is not a vegetarian restaurant,” Sébastien insists. Cereals, vegetables, sprouts or seeds are used as our Niacs, these juices and spices that invigorate our dishes. These niacs are also a way to open up our menu to the territories, as the grains used to prepare them can come from either Brittany or Africa.”

A welcome sense

The experience would not be so perfect if it were not for a united team committed to the culture of Michel and Sebastien Bras “We are very concerned about the human dimension and hospitality,” emphasizes father and son. These values can be felt in the rituals created for this address. For example, the broth placed on the table at the beginning of the meal is not by chance. It serves as a welcome. It is the moment when people’s eyes meet,” says Michel Bras. The beginning of sharing. A beginning that presages the best…
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Halle aux grains,
2, rue de Viarmes, Paris.