Brion, Geoffrey Lengagne's seasonal market cuisine with bistronomic accents

After working alongside Michelin-starred chef Mathieu Viannay and multi-starred chef Pierre Gagnaire, chef Geoffrey Lengagne is embarking on a solo adventure with the opening of his own restaurant in Paris's 9th arrondissement . Also a graduate of La Réserve Hôtel & Spa, the chef was also able to showcase his many talents last spring during a several-month residency at Les Petites Mains, the Palais Galliera's summer terrace, alongside François Daubinet.

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New Year's Eve menu 2025 at Brion
165€ per person, drinks not included

Comté cheese tartlet
Poached oyster with seaweed
Rabbit rillettes with dates

Duck ravioli with foie gras, ginger mushroom consommé, shellfish and smoked eel

Marinated Bay of Seine scallops, Jerusalem artichokes, lovage and Piedmont hazelnuts (+40€ Osciètre caviar)

Steamed sea bream, champagne and truffle fumet, roasted squash

Grilled duckling, royal juniper sauce, quince and salsify confit

Citrus fruits confit with chili and mezcal
Madagascar chocolate cream
Salted peanut and buckwheat ice cream

Mignardises

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January 1st 2025 menu at Brion
95€/person, lunch and dinner

Comté cheese tartlet
Rabbit terrine with dates

Marinated Bay of Seine scallops, Jerusalem artichokes, lovage and Piedmont hazelnuts (+40€ Osciètre caviar)

Steamed sea bream, champagne and truffle fumet, roasted squash

Stuffed Bresse poulard, Albufera Madeira sauce, quince and salsify confit

Candied citrus fruits with chili and mezcal
Madagascar chocolate cream
Salted peanut and buckwheat ice cream

Mignardises

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Committed to the defense of micro-seasonality, Geoffrey Lengagne unveils at Brion, his very first restaurant, market cuisine at lunchtime through rather affordable menus. Expect to pay €36 for a starter/main course/dessert, or €49 for a four-step menu, all prepared with perfectly sourced produce.

For dinner, the menu features gastronomic accents , with an emphasis on seafood and a four-step tasting menu, priced at €74. In the glasses, with the same dedication to the good and the beautiful, the wines are organic and natural, while the local wines, also represented, come mainly from Rhône-Alpes, a region dear to the chef's heart.

At the time of our visit, the first green asparagus of the season (19€) was paired with grilled mackerel and smoked ricotta, while our favorite, roasted celery (18€), was drenched in pistachio sabayon, topped with Savoy tomme and an exotic xo sauce; the fish plays the land-sea game with snails, green curry rice and green asparagus (34€); while the plump ravioli welcomes cod and Basque octopus into its belly (27€).

• To be read
• New restaurants opening in Paris in 2025
• Altro Frenchie, chef Greg Marchand's Italian address lives up to all its promises
• Amâlia, two Italian chefs at the helm of a fabulous gourmet restaurant

And to finish off this bistronomic lunch, we fall for (and would gladly go back for) the cannolo with rhubarb, candied citrus, mezcal granita and ancho chilli (15€), which takes us on a trip to Mexico!