Brasserie Deux

Brasserie Deux is an elegant French brasserie (ranskalainen brasseriaravintola) nestled at the corner of Vuolteenkatu and Sorinkatu in the historic heart of Tampere. This stylish, atmospheric restaurant brings a touch of classic French culinary flair to Finland, combining traditional techniques with premium ingredients (raaka-aineet) and a well-curated wine list (viinilista). Guests are welcomed into a warm, Paris-like setting where each dish is thoughtfully prepared to showcase the essence of French gastronomy, from rich soups to refined mains and memorable desserts.

At Brasserie Deux, starters (entrées) offer authentic French flavours like olives marinées (marinated olives / marinoidut oliivit) with sea salt (merisuola), soupe à l’oignon (French onion soup / ranskalainen sipulikeitto) gratinated with Gruyère (Gruyère-juusto), and bisque de homard (lobster bisque / hummerikeitto) enriched with lobster tartare (hummeritar-tari). Classic favourites like tartare de bœuf (beef tartare / naudan tartar) are prepared table-side, blending tender naudan sisäfilee (beef tenderloin) with spices (mausteet) for a rich, authentic experience.

Main courses (plats principaux) highlight signature French techniques. Sole meunière (paistettu meriantura) is sautéed with lemon (sitruuna) and caper (kaprikset) in butter (voi) and served with fried potatoes (paistetut perunat). Canard confit (duck confit / ankka confit) delivers succulent duck leg (ankka) with caramelized onion (paahdettu sipuli) and bordelaise sauce (bordelaise-kastike). Seafood lovers can enjoy dorade royale (gilt-head bream / dorade) stuffed with saffron fennel (safranifenkoli), spinach (pinaatti) and lemon (sitruuna), while decadent specialities like queue de homard poêlée (pan-fried lobster tail / hummerin pyrstö) arrive with hollandaise sauce (hollandaise-kastike) and cauliflower purée (kukkakaalipyree).

Desserts (desserts / jälkiruoat) reflect classic French patisserie, featuring crêpes Suzette (crêpes Suzette) flambéed with Grand Marnier (Grand Marnier-likööri) and orange sauce (appelsiinikastike), crème brûlée (crème brûlée) with Bourbon vanilla (Bourbon-vanilja), pear tart tarte Deux (tarte Deux / päärynäpiiras) with vanilla cream (vaniljakreemi) and chocolate pastry (chocolat à la deux) with raspberry sorbet (vadelmasorbetti). Brasserie Deux pairs its cuisine with a refined selection of French and European wines (viinit), making every meal an elegant culinary journey.