Tackle: 1 bis passage de Saint Sébastien, 75011
Hours: Open Monday-Saturday for dinner. Closed Sunday.
Phone: +33 1 43 55 07 52
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Our Most Latest Go to
It’s so good when a restaurant delivers greater than they should, greater than you count on to obtain. When a chalkboard menu crammed with low-cost small plates, one hardly ever hopes for something greater than easy merchandise. However right here at Au Passage, your 8€ octopus dish has undergone three days of preparation. There’s a quiet ethos at work beneath the blaring bustle of the eating room: staples are selfmade (butter, bread, inventory, charcuterie), greens and fish obtain precedence consideration, and meat is served in a nose-to-tail spirit with each final offaly bit turning up on the menu. A lot coronary heart and creativity for thus little cash. Au Passage isn’t for everybody, neither is it attempting to be. If the loud music, frenzied service, and worn-out inside flip some individuals away, that leaves extra space for me.
Au Passage in Pictures
In Different Phrases
Critiques citing Edward Delling-Williams as chef
The Wall Road Journal (2014) “Underneath its new chef, Edward Delling-Williams, the three-year-old Au Passage, in an alleyway south of République, has change into a go-to for winemakers and off-duty cooks… The draw is the menu of small plates which are extremely formidable but fairly priced.”
Ruth Reichl (2014) “Informal, snug, raucous and scrumptious, this little wine bar/bistro is the right place to fall into if you’re hungry however not within the temper for an unlimited, costly deal.”
Critiques citing James Henry as chef
Le Figaro (2011) “Décor de zinc popu à classer d’urgence et petits plats goûtus, boutiqués avec énergie sous couvert de désinvolture.”
Wine Terroirs (2011) “All of the wines listed below are chosen with care… The bottle wine-list is kind of good for a restaurant of this dimension…”
Pierrick Jégu (2011) “… spécimen de bistrot native qui popote avec malice… Une bonne shock derrière des airs de nonchalance.”
Alexander Lobrano (2011) “An ideal instance of some of the welcome latest traits in Paris–relaxed and inexpensive wine bars serving fascinating small plates and ‘pure’ or natural wines.”
Au Passage in Video
Anthony Bourdain’s Paris episode for “The Layover.” The phase Au Passage begins across the 7:05 mark.
