With an open kitchen, a close-knit family team, and a menu rooted in Syrian tradition, Brocard makes a strong case for slowing down on Saint-Laurent. The format is familiar — mezze, grilled meats, slow-simmered dishes — but the execution is sharp and unpretentious. Classics like kibbeh and shish barak sit alongside regional specialties like fattet mozat, a layered lamb dish rarely seen outside of Hama. The team includes multiple generations, with parents Nahla and Majd guiding the kitchen alongside their children. It’s the kind of place where the bread is made in-house, the portions are generous, and someone always makes sure you’re well-fed. There’s no liquor licence yet, but the focus here is clearly on the food — fragrant, comforting, and made with care.