Bistrot du Passage - Restaurant Caviste Paris 7

A classic French aperitif cocktail made with white wine and fruit cream (blackberry, blackcurrant, or raspberry). Sweet, fruity, and low in alcohol. · Sweet and fruity taste balanced by the wine's acidity. · To be drunk chilled before the meal to whet the appetite.

An elegant variation of the Kir where white wine is replaced by Champagne. Sparkling and festive. · Aromas of red fruits mixed with the finesse of the bubbles. · Ideal for celebrating or for a refined aperitif.

A sweet and aromatic Italian vermouth based on white wine infused with herbs and vanilla. · Sweet, slightly vanilla and floral flavor. · Served on ice, sometimes with a slice of lemon.

Italian red vermouth, richer and more herbaceous than white, with a slight bitterness. · Notes of caramel, spices, and aromatic herbs. · Served chilled on ice.

Young and fruity Portuguese fortified wine, ruby red in color. · Intense red fruit and berry flavors, very sweet. · Savor slowly in small sips.

Pastis de Marseille, a very popular aniseed liqueur in France. · Strong licorice and anise flavor, turns milky when water is added. · Always served with a carafe of fresh water to dilute to your taste.

Classic Italian cocktail made with Campari, red vermouth, and sparkling water. · Bitter and refreshing, with notes of citrus and herbs. · A light and sparkling aperitif.

Powerful Italian cocktail based on gin, red vermouth, and Campari. · Perfect balance between bitterness, sweetness, and botanical notes. · Served short on ice, often with an orange zest.

Long drink combining a bitter gentian root liqueur with tonic. · Earthy and very bitter taste, softened by the sparkling tonic. · Very refreshing and digestive.

Vibrant orange Venetian cocktail based on Aperol, Prosecco, and sparkling water. · Slightly bitter, sparkling, and sweet with orange notes. · Very popular, served with plenty of ice and an orange slice.

Cuban cocktail based on white rum, sugar, lime juice, sparkling water, and fresh mint. · Fresh, tangy, and sweet, with a strong mint aroma. · The ultimate summer drink.

Brazil's national cocktail made with cachaça (cane spirit), sugar, and lime. · Powerful and tangy, similar to a Ti Punch but with crushed ice. · Refreshing but high in alcohol.

Cocktail based on vodka, spicy ginger beer, and lime juice. · Spicy thanks to ginger and very refreshing. · Traditionally served in a copper mug.

Alcohol-free version of the classic Mojito. · Refreshing mix of lime, mint, sugar, and sparkling water. · Ideal for those who want freshness without alcohol.

Prestigious sparkling wine from the Champagne region. · Dry, lively with fine bubbles. · Perfect as an aperitif or to accompany the whole meal.

White wine from the south of France. · Fresh and fruity, easy to drink. · Pairs well with light starters or can be drunk on its own.

Wine from the Roussillon region, near Spain. · Can be white or red, often mineral and sunny. · Reflects the Mediterranean terroir.

White wine from the Chardonnay grape. · Generally round, with notes of butter or white-fleshed fruits. · Pairs well with fish or white meats.

Renowned white wine from the Loire Valley, Sauvignon Blanc grape. · Very dry, mineral with notes of citrus and flint. · Excellent with seafood and goat cheese.

High-quality white Burgundy wine, Chardonnay grape. · Elegant, lively, and very mineral. · A great classic to accompany fine fish.

Red wine from the Rhône Valley. · Spicy, warm with dark fruit aromas. · Pairs well with grilled meats.

Red wine from Bordeaux, Moulis-en-Médoc appellation. · Structured, with tannins softened by age (2014 vintage). · Perfect with red meats and sauced dishes.

Light red wine from the Pinot Noir grape. · Aromas of cherry and fresh red fruits, low in tannins. · Easy to drink, even with light dishes.

Red wine from the Syrah grape. · Peppery, violet, and dark fruit notes. · A wine with character, ideal with charcuterie or meat.

Red wine from the Beaujolais region, Gamay grape. · Fruity, indulgent, and lively. · A wine for pleasure, often served slightly chilled.

Fresh Italian cheese made from mozzarella filled with cream, served with raw vegetables. · Creamy and smooth texture contrasting with the crunch of vegetables. · A fresh and light starter.

Traditional pâté en croûte: meat filling baked in shortcrust pastry. · Rich and flavorful, combining the pronounced taste of duck and the sweetness of foie gras. · Eaten cold, slice by slice.

Beef bone cut lengthwise and roasted in the oven. · The marrow is rich, melting, and very flavorful (umami). · To spread on toast with a little salt.

Preparation of minced meat baked in the oven, served cold. · Rustic texture with sweet apricot pieces and the crunch of pistachios. · To be eaten with bread and gherkins.

Hard-boiled eggs whose yolk has been mixed with mayonnaise and herbs, then replaced in the white. · Creamy and sweet. · A great classic of French bistros.

A starter that changes every week depending on market produce. · Ask the waiter for the current special.

Matured rib of beef, a very marbled and flavorful cut. · Price by weight (per 100g). It's a large cut, often for sharing. · Tender and juicy meat, grilled.

Cut of beef comprising a T-shaped bone, with fillet on one side and sirloin on the other. · Price by weight (per 100g). Offers two different meat textures. · Grilled.

Cut of beef from the back, a little firmer but very flavorful. · Price by weight (per 100g). · Lean meat with a strip of fat on the side.

Tender and lean cut of beef from the rear of the animal. · Fine texture and delicate flavor. · Served rare or medium-rare according to your preference.

Long-fibered beef cut, very juicy and flavorful. · Slightly fibrous texture but very tender if cooked rare. · A bistro cuisine classic.

Veal offal (kidneys) prepared with a mustard-infused sauce. · Firm texture and pronounced flavor, typical of traditional French cuisine. · For offal lovers.

Chef's daily special based on market produce. · Changes every day.

Fresh fish from the market, prepared according to the chef's inspiration. · The type of fish and preparation change regularly.

Healthy and vegetarian composed salad based on quinoa seeds. · Fresh and crunchy with asparagus and pomegranate, creamy thanks to the yogurt sauce and feta. · A light and balanced dish.

Raw beef, coarsely chopped with a knife, seasoned. · Originality brought by the smoky taste of eel and the sweetness of black garlic. · Melting texture and complex flavors.

Gourmet burger with high-quality cheddar cheese. · Soft bread, juicy meat, and melting cheese. · Eaten with hands, served with a side dish.

Portion of crispy fries.

Fresh salad seasoned with a mustard vinaigrette.

Creamy potato puree flavored with truffle. · Rich, creamy, and very aromatic.

Special weekday lunch menu offering two courses. · Allows you to choose a combination from the dishes marked with a dot on the menu. · Good value for money.

Selection of aged cheeses from a reputable cheesemonger. · Variety of textures and flavors (goat, cow, hard cheese, soft cheese). · Served with bread.

Selection of aged cheeses. · Served with bread.

Shortcrust pastry filled with lemon cream and topped with meringue. · Perfect balance between the acidity of the lemon and the sweetness of the meringue. · A classic and fresh dessert.

Cooked and caramelized pineapple slices, served hot or warm. · Accompanied by fresh coconut ice cream. · Exotic and fragrant dessert.

Milk ice cream with chocolate shavings or creamy fresh cheese-type dessert. · Creamy texture. · Simple and indulgent.

Fruity variation of the famous Italian dessert. · Layers of soaked biscuits, mascarpone cream, and red berries. · Fresh, creamy, and less bitter than the coffee version.

Original dessert inspired by Thai flavors. · Mixture of coconut and pandan (aromatic plant with a herbaceous vanilla taste). · Exotic and sweet flavors.

Cooked fruits covered with a crumbly, crunchy shortcrust pastry. · Mixture of melting fruits and chocolate. · Served warm, comforting texture.

Dessert based on meringue, crispy on the outside and soft on the inside. · Garnished with cream and roasted figs. · Light and sweet.

Light chocolate mousse served with crunch (hazelnuts) and a sweet ice cream. · Very chocolatey and indulgent. · A dessert rich in textures.

Special dessert changing weekly. · Ask the waiter for the selection.

High-quality ice cream or sorbet scoops. · Wide selection of classic and original flavors. · Refreshing at the end of the meal.

Peppermint liqueur. · Very fresh and minty taste, sweet. · To be drunk chilled to aid digestion.

High-quality artisanal fruit liqueur (Burgundy). · Pure and intense fruit flavor (apricot or lemon). · A fine and aromatic eau-de-vie.

Herbal liqueur made by Carthusian monks. · The green is stronger and more herbaceous, the yellow is sweeter and spicier. · Very complex and powerful.

Special cuvée from the Best French Sommeliers. · Special blend of yellow Chartreuse. · Less sweet and very fresh.

Commemorative cuvée of Chartreuse. · Finer and more elegant than the classic version. · To be savored slowly.

Exceptionally Extended Aging. · Chartreuse aged for many years in oak barrels. · Very rare, with great complexity and smoothness.

Single Malt Scotch Whisky. · Notes of sherry, spices, and fruits. · Rich and round in the mouth.

Grape brandy from the southwest of France, aged at least 10 years. · Aromas of prune, vanilla, and oak. · Warm and refined digestif.

Very fine and light Grande Champagne Cognac. · Delicate, floral, and fruity, without heaviness. · A Cognac of great elegance.