Le Bistrot Du Passage

Fried cod fritters, crispy on the outside and soft on the inside. Lightly spiced and served with a flavorful sauce. A popular Antillean specialty as a starter.

Creamy and smooth soup made with fresh Paris mushrooms. Garnished with pieces of crispy bacon for a crunchy and savory touch. A comforting and flavorful dish.

Traditional country pâté enhanced with mild Espelette pepper. Firm texture and rustic flavor. Usually enjoyed spread on bread.

Egg baked in a ramekin with cream and pieces of foie gras. The yolk remains runny while the white is set. Rich and delicate, to be eaten with a spoon or bread.

Thin slices of raw sea bass marinated in lime. Accompanied by avocado for sweetness. A fresh, tangy, and light starter.

Grilled elongated shellfish (razor clams) on the plancha. Seasoned with a mixture of chopped garlic and parsley. Tender texture and distinct iodized flavor.

Smoked salmon slices served with small thick pancakes (blinis) and crème fraîche. A classic combining the saltiness of the fish with the creaminess of the crème fraîche.

Duck or goose foie gras with a melt-in-your-mouth texture and rich flavor. Accompanied by fig jam for a sweet and savory contrast. Served chilled, often with toast.

Thin slices of marinated raw beef, served cold. Garnished with parmesan shavings and peppery arugula. Accompanied by hot fries for a temperature contrast.

Savoyard gratin made with potatoes, bacon, onions, and cream, topped with melted Reblochon cheese. A very rich, hot, and comforting dish. Served with a salad for freshness.

Fine white sausages made from white meat, milk, and eggs, with a soft texture. Served with a lemon butter sauce and truffle-scented mashed potatoes.

Duck leg slow-cooked in its own fat until very tender with crispy skin. Rich and intense flavor. Accompanied by classic vegetables.

Very tender and juicy piece of Iberian pork, located at the front of the tenderloin. Marinated with aromatic herbs and grilled. A flavorful meat that melts in your mouth.

Marbled and flavorful beef cut, matured for tenderness. Grilled and served with a creamy tarragon sauce. A classic for red meat lovers.

Thick piece of cod, a white fish with flaky and delicate flesh. Virgin sauce is a cold marinade based on olive oil, lemon, and herbs. Served with rustic mashed potatoes.

Pan-seared sea bass fillet, often with garlic, chorizo, or peppers in the Spanish style. Fine and firm flesh. Accompanied by sautéed vegetables.

Very large bone-in beef cut to share, grilled to your liking. Juicy and very flavorful meat. Served with generous sides for two guests.

Classic mixed salad with crisp romaine lettuce, chicken, croutons, and parmesan. Dressed with a characteristic creamy sauce based on anchovies and garlic.

Fresh salad with Asian influences and quickly grilled shrimp. Mix of crunchy vegetables and sweet mango. The ginger vinaigrette adds a spicy and lively note.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Refreshing mix of fresh seasonal fruits cut into pieces. Light and naturally sweet, ideal for finishing the meal on a fresh note.

Frozen dessert made of lime sorbet drizzled with vodka. Very fresh and digestive, combining the acidity of lime with the strength of alcohol.

A rich and gourmet ice cream cup inspired by the Mont-Blanc dessert. Combines chestnut cream, crispy meringue, and whipped cream with various ice creams.

Fresh cheesecake on a biscuit base. Dense and creamy texture. Topped with a tangy red berry coulis to balance the richness of the cake.

Dessert made of meringue, crispy on the outside and soft on the inside. Garnished with sweet candied pear and chocolate sauce. An airy and gourmet play on textures.

Warm chocolate cake with a molten center. Served with a scoop of cold vanilla ice cream that melts on contact with the cake. Intense chocolate flavor.

Cream puffs filled with vanilla ice cream or pastry cream. Generously topped with hot chocolate sauce. A French bistro classic.

An espresso coffee served with a selection of several miniature desserts. Perfect for tasting everything without having to choose just one dessert.

Hot tea served with a selection of petit fours and mini-desserts. The equivalent of the gourmet coffee for tea lovers.

A glass of Champagne or a digestif served with an assortment of mini-desserts. A festive and elegant way to end the meal.