Paris’s wood‑fire restaurant wave
Paris’s spring dining is tilting toward wood‑fired ‘à la braise’ concepts — grills for meats and veg are popping up as the big trend this season (parisselectbook.com). Celebrity chef Laurent Mariotte even posted a TikTok recommending a must‑try Marais spot, and there are plenty of affordable food events this weekend (March 20–22) for tasting the scene ( ).
ParisSelectBook’s March 20, 2026 roundup specifically flags Hestia, Gueuleton, Brutos, Ardent and Braise as leading examples of the new “à la braise” openings around the city. (parisselectbook.com)) Hestia’s kitchen under chef Loïc Dantec is noted by the Michelin Guide for cooking items such as a Cantal pork entrecôte over an open fire on a seasonal menu. (guide.michelin.com)) Brutos markets itself as “Cooking on a wood fire” and operates from 5, rue du Général‑Renault with a natural‑wine list to match its grill‑focused menu. (brutosparis.com)) Ardent brands its approach as “Cuissons Brutes,” lists a €25 déjeuner menu and is located on Rue Richer with chef Charley Breuvart on the team. (restaurant-ardentparis.com)) Braise presents Dylan Bury — a candidate on Top Chef Season 17 — as its chef and describes the restaurant as dedicated to meat and fire‑driven techniques on its site. (braise.paris)) Laurent Mariotte’s TikTok singled out Carré Pain de Mie at 5 rue Rambuteau in the Marais, praising its shokupan‑based croque‑monsieur made with Prince de Paris ham and 15‑month Comté. (purepeople.com)) Weekend listings from Sortir à Paris and Time Out highlighted low‑cost tasting options for March 20–22, including guided food experiences such as the “Le Marais Signature Tastes” tour on March 21; larger, dedicated BBQ events follow with Barbecue Expo at Parc Floral from April 10–12 and a barbecue championship appearing on the Foire de Paris program. (sortiraparis.com))
