Pastry Shops, Restaurants

Je Kiffe Au Passage!

There seems to have been a trend towards casual restaurants serving french-style tapas and a selection of inexpensive wines catering to the younger, bobo-esque crowd in Paris. Au Passage is one such place focused on market fresh ingredients with a menu that changes daily and a pretty sick list of super value for money wines! Au Passage’s location is somewhat low-key, wedged between two small lanes with a very simple and non-descripto facade. If you were to walk past without knowing that it was located at that very spot, you wouldn’t give the restaurant a second glance. The only reason we had any knowledge of the place was because of the millions of rave reviews online!¬†Olivia, Britt, Reed and myself decided to check out the hype after a long day at school. We got there at 7:30pm and were the first ones in the restaurant– still can’t comprehend how the french can eat so late! But anyhow, it was a good decision to mke our way there early because there was only one table that was without a reservation, phew!¬†We started off the night with a delicious and fruity red wine from Beaujolais. And then followed with another red, and a sweet rose dessert wine (both of which I don’t remember the names of and didn’t take a photo of because we were all too excited with consuming everything that was brought to the table).

Appellation Morgon, Beaujolais, Burgundy

Appellation Morgon, Beaujolais, Burgundy

saucisson platter
saucisson platter
beets and chevre-- classic

beets and chevre cheese, beet chips and cherries

Loved the cherries in this dish!

 

tender squid morsels in squid ink and parsley

This was definitely a dish to remember. The squid was so goddamn tender! It almost semed like it melted in my mouth. Definitely sous vide, i bet! With a savoury squid ink sauce and a garnish of parsley for some kick and OOMPH.

escargots

escargots

Au Passage’s take on the escargots, served on a piece of toast.

hamachi sashimi

hamachi sashimi

au passage

Leeks with stuff we couldn’t figure out. Tis is the problem with the simplicity of the restaurant, being unable to decipher what goes into a dish which is probably best for the restaurant, I guess. Although it really drives me crazy when I’m unable to identify an ingredient in a dish, especially when it’s so goddamn delicious.

au passage IMG_4395

doughnuts

doughnuts

Pain perdu with creme anglaise

Pain perdu with creme anglaise

This was one helluva dessert that was so simple yet so well done! French toast with creme anglaise, how unexciting it sounds but what a rindonkulously decliious dessert!

We also had a few more plates of food that I didn’t manage to take pictures of before everyone at the table devoured it. One of which was a sick rendition of a foie gras pate! I think they called it a Foie Gras parfait, served as a cut block of pate that was so creamy and rich but sooo light at the same time! Mousse like texture with an amazing flavor! I bolded that so you would notice, if you were just looking through the photos on this post and missed out on reading the text, this is the only thing you need to really read! ORDER THE FOIE GRAS PARFAIT if they have it on the menu.

The bill came up to about 45 euros per person, which I thought was super reasonable for the amount we ate and for the 3 bottles of wine that we had. Definitely going to be back a few more times while I’m here.
I love the simplicity but subtle quirkiness of the decor, the dark wood tables and chairs, the extensive and amazing and value-for-money wine list, the ever-changing seasonal menu, the deliciousness of every single plate that came out and als the overall unpretentiousness of the place. This is the kind of restaurant/establishment I would like to own one day. I’m gathering resources and trying new things, getting one step closer each day!

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