His adventurous life story is fascinating. This pioneer of balloon flying accomplished his first flight in 1785. He became famous by his historically first night ascent in a hydrogen balloon in 1786, and later mainly by his expeditions with animals, primarily with horses on whose backs he sat during the flight.

The Tetu Brissy restaurant is also exceptional thanks to the fact that its peripheral walls are built from unburned clay trampled down into formwork by pisé technology, which, as it happens, was legalized in France instead of wooden structures as prevention against fires during the time of Napoleonic wars, i.e. at the time when Pierre Tetu Brissy lived and was flying.

The gastronomic offer of the Tetu Brissy restaurant is symbolically interconnected with the theme of aeronautics. The courageous Pierre could not deny being a real French gourmet who, after he once more landed on solid ground after his demanding flights, was able to flamboyantly feast and reward himself with the best delicacies. Therefore, he no doubt deserves our restaurant bearing his name. Our selection is based on the same values as the cuisine of the 19th century – honest home-made cuisine, as well as on quality and fresh raw materials. Today, we add modern design and the safe and careful preparation of meals made possible by the modern processing technology.

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