Cuisine de braise — Croix-Rousse, Lyon
Cooked by fire.
Nothing else.
One oak-fired hearth, 28 chairs, a single seating each evening. The menu is written at the market the same morning.
The fire
No gas. No electric ovens. A hearth, lit at seven each morning.
Mateo Etcheverry learned fire in the asadors of the Basque coast before bringing it up the Rhône in 2021. At BRASA, everything that reaches the table has passed through oak or old vine wood — the bread, the butter, even the honey on the cheese.
Fire decides the pace. We just set the table.
Our storyTonight
La Braise — seven courses
95 €
- 01Bread from the dying fireBaked overnight in the falling heat, whipped raw butter, ash salt
- 02Leek from the embersBuried whole, split, smoked ember oil, flaked salt
- 03Trout over vine woodArdèche trout, vine-smoke beurre blanc, sorrel
- 04Duck, char and cherryAged Challans duck, deep char, burnt cherry, its own fat
- 05The day's vegetableWhatever the market gave, straight on the grate
- 06Raw milk tomme, fire honeyMonts du Lyonnais tomme, honey warmed at the hearth's edge
- 07Chocolate, smoke and burnt honeyDark chocolate, smoked cream, shards of burnt honey
Wine pairing — five glasses — 55 €
The room
A single room, lit by candle and hearth.
28
covers, one room
1
seating each evening
0
gas lines in the kitchen
2
woods burned: oak & old vine
Below the room
The cellar table — 12 chairs, its own fire.
A vaulted stone cellar beneath the dining room. One long oak table, twelve chairs, its own fire. The menu is written with you, three weeks ahead.
From 145 € per guest, wine included
Enquire for the cellarPractical
Come early. The fire is at its best at dusk.
14 rue Burdeau, 69001 LyonMétro Croix-Paquet, then two minutes uphill.
- Tuesday — Saturday
- One seating, 19h30
- Sunday & Monday
- Closed — the hearth rests
Tables open on the first of each month, thirty days ahead.
Reservations are released for the month to come. Cancellation is free until 48 hours before your seating.
No deposit for tables of four or fewer.