"Braise" refers to a cooking technique that combines both wet and dry heat. Typically, food (like meats or vegetables) is first browned at high heat, then slowly simmered in a covered pot with some liquid, such as wine, broth, or beer. This method helps tenderize larger cuts of meat and develop rich flavors. Dishes like osso buco or coq au vin are classic examples of braised foods.
"Braise & Co" is also the name of a restaurant located in Biganos, France, specializing in all-you-can-eat wood fire grill and barbecue dishes. It offers a buffet featuring meats such as entrecôte, rumsteck, and pork shoulder, alongside salads, seafood, and prepared dishes, all served with a focus on quality and generous portions. The restaurant is well-regarded for its atmosphere and value, with prices starting around €16.90 for lunch.
In summary, "braise" primarily denotes a cooking method, while "Braise & Co" represents a dining establishment emphasizing grilled meats cooked over wood fire and served in a buffet style setting in Biganos, France. The names are linked conceptually through food and cooking, but one refers to a technique and the other to a specific restaurant brand.
