RESTAURANT AU PASSAGE

Fresh oyster served raw with a sweet honey and pollen mayonnaise. Iodized flavor combined with a sweet note. To be enjoyed directly in the shell.

Fresh oyster served raw with kiwi and coriander. A fresh, iodized, and tangy mix with an herbaceous touch.

Green asparagus served with smoked eel, bottarga (dried mullet roe) and dashi broth. A dish rich in umami with marine and vegetal notes.

Fresh tomatoes seasoned with aguachile (spicy lime marinade) and Buddha's hand zest. A very fresh, acidic, and zesty starter.

Raw tuna cut into small cubes, seasoned with yuzu, wasabi, and elderflower. Tender and melting texture with a bright, citrusy attack.

Slices of raw amberjack accompanied by strawberry and gochujang (Korean chili paste). A bold balance between sweet, spicy, and the fish's mildness.

Grilled chicken skewer served with curry sauce and little gem lettuce. Tender meat with mild spices.

Breaded and fried pieces of veal sweetbread, served with gribiche sauce (mayonnaise with capers and herbs). Crispy outside and creamy inside texture.

Seared red tuna served with barbecue sauce and white asparagus. A flavorful dish with smoky and herbaceous notes.

Octopus and razor clams served in a chorizo sauce. Land and sea mix with a rich, fatty, and slightly spicy sauce.

Mackerel fillet served with black rice and fava beans. Fish with a pronounced taste accompanied by anise and earthy flavors.

Roasted rack of lamb accompanied by chanterelle mushrooms and wild garlic pesto. Tender and pink meat with forest flavors.

Large grilled beef rib served with potatoes. Rich and juicy red meat, ideal for sharing.

Assortment of aged cheeses served with nuts. Perfect to finish the meal on a savory and creamy note.

Homemade cookie served with pistachio ice cream, yogurt, and cranberries. A gourmet dessert mixing crunchiness, ice cream, and tartness.

White chocolate and basil dessert with strawberry and rhubarb sorbet on a shortbread base. Creamy sweetness enhanced by the freshness of fruits and herbs.