pipaparis

Au Passage

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We are very happy with the so called neo-bistrot movement which started several years ago in Paris! Chef’s returning back to basic where good food is the starting point and not too snobby. Restaurant Au Passage was founded in 2010 and can be seen as one of the front-runners of the movement, so when we visited Paris last time right after Christmas, we had to go there!

Unfortunately they were fully booked that night, but we tried our luck for the second shift, which starts around 21:00 on a first come first serve basis. Located in a dark passage, we couldn’t imagine that this alley would host a good restaurant, but there it was: a crowded restaurant with tables elbow-to-elbow and the walls in white and red. Handwritten in white chalk on the only black wall is the menu, which changes daily by the inspiration of British chef Edward Delling-Williams ad his team. They describe their food as from the market, which is bought daily fresh! The staff all spoke english very well and they could easily explain the idea of the restaurant: small plates to share: vegetables, charcuterie, fish, meat, cheeses and some fingerlicking desserts. All were really delicious but we especially liked the topinambour with mint and the bavette (beef) with carrot. Finally the wine list is also impressive: a changing list between 150-200 wines, so the connaisseurs can puzzle!

Au Passage
1 Passage Saint-Sebastien, 75011
Open: Monday-Saturday 19:00-01:00
Metro: Saint Sebastien-Froissart (8)
www.restaurant-aupassage.fr

photo credits by Au Passage

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