After honing our craft in Lille, Marseille, Lyon, Bordeaux, and most recently in London, we’re returning to our roots for this 11th brasserie. At 16 Avenue Victoria, in Paris’s 1st arrondissement, Brasserie Casel has opened its doors. The name pays tribute to Antoine Casel, a key figure in the group since its very beginnings, who joined as an intern when Bellanger opened in 2019. This new venue is located in a neighborhood steeped in history: this corner of the 1st arrondissement was once the belly of Paris, the heart of the meat trade. It features a cozy, theatrical decor that echoes the neighborhood’s other spirit.
The star of the show? A fully glass-enclosed aging cellar in the basement, visible from the dining room, where beef, duck, pork, veal, and guinea fowl age patiently before taking center stage on the plate. Aged meat is our signature here.
Soft opening: September 14 through 29, inclusive.
Closed on September 30.
Opening night on October 1.
Official opening on October 2.
We are accepting parties of up to 6 people during this initial period; thank you for your understanding. Information on private events will be available soon.
Infos
SOFT OPENING
September 14 through 29, inclusive.
CLOSED
on September 30.
LAUNCH PARTY
on October 1.
OFFICIAL OPENING
on October 2.
Available time slots for the restaurant:
via the “RESERVATION” link above.
SEASONAL, ALWAYS
That's our motto. We'll never have tomatoes on our plates in the middle of the winter. We cook everything with the freshest produce, and our menus constantly evolve with the seasons.
100% HOMEMADE
We prepare absolutely everything from scratch using raw ingredients. We receive whole meat carcasses and fillet our fish ourselves. We process all the vegetables from our favorite farmers from start to finish so that nothing goes to waste.
LOCAL AND FRENCH
We're fighting to save our French gastronomic heritage, so wherever possible we source almost all our products locally and regionally.
FARM TO TABLE
We deal directly with a wide range of producers, not only for our cooking matters but also when it comes to wines for our cellars. For instance, our fries and mashed potato are made from potatoes grown in the Baie de Somme, and our mixed greens come from Seine-et-Marne.
Eating and drinking the French way
Brasserie Casel is the first restaurant in the La Nouvelle Garde group to make aged meat its signature dish. It’s enough to whet your appetite: the beef, of course, shines in a few exceptional cuts, such as the rib of beef meant for sharing, the veal skirt steak (which is not aged) to enjoy on your own, or the iconic duck from the Burgaud house. The restaurant is also reviving a classic of French brasserie cuisine, the “semainier” (weekly menu), offering five dishes Monday through Friday drawn from the rich traditional repertoire. For example, poultry with morel mushroom sauce on Monday; rabbit with prunes and foie gras, served with pilaf rice on Tuesday; or goujonnettes of whiting with tartar sauce and vinegar-marinated fries on Friday.
