Restaurant Passerini

Name: Restaurant Passerini
Address: Paris
Price range: €34 - €120

LUNCH MENU. Net prices & service included. Allergen list available upon request. We do not accept checks or meal vouchers.

★ 4.3 (870)

Set Menus

Appetizer/Pasta

Entrée/ pâtes

Lunch formula including an appetizer and a pasta dish of your choice from the menu. A balanced option to discover the cuisine.

€34 ≈ $39.00

Appetizer/Pasta/Cheese or Dessert

Entrée/ pâtes/ fromage ou dessert

Full menu including an appetizer, a pasta dish, and a dessert or cheese. Ideal for a hearty meal.

€42 ≈ $49.00

Appetizer/Main Course

Entrée/ plat

Classic lunch formula with an appetizer and a main course (meat or fish). Perfect for enjoying the day's specialties.

€37 ≈ $43.00

Appetizer/Main Course/Cheese or Dessert

Entrée/ plat/ fromage ou dessert

Full menu with appetizer, main course, and a sweet or cheese note to finish. A complete gastronomic experience.

€45 ≈ $52.00

Appetizer/Pasta/Main Course/Cheese or Dessert

Entrée/ pâtes/ plat/fromage ou dessert

The complete tasting menu including four courses: appetizer, pasta, main course, and dessert or cheese. For hearty appetites and gourmets.

€52 ≈ $60.00

Specialties

Whole pigeon in two courses

Pigeon entier en deux services

One appetizer of your choice per person; then tagliatelle with pigeon offal ragu, Taggiasca olives, and shiitake; finally, pigeon cooked on the bone served with seasonal vegetables and a salad with cooking jus 2 people

A signature sharing dish for two. Includes one appetizer each, pigeon ragu pasta, followed by roasted pigeon served with its accompaniments. A rich and traditional experience.

€120 ≈ $139.00

Appetizers

Trippa alla romana

Roman-style tripe simmered in tomato sauce with mint and pecorino. Melting texture and zesty flavor. A classic of popular Roman cuisine.

Artichoke and Jerusalem artichoke salad, Castelmagno, candied lemon, and watercress

Salade d'artichaut et topinambours, Castelmagno, citron confit et cresson

Fresh salad made with raw or marinated artichokes and Jerusalem artichokes, served with crumbly Castelmagno cheese. Dressed with candied lemon for a tangy touch. Crunchy and light.

Cod culurgiones, leeks, parsley, and savagnin (+€2)

Culurgiones de morue, poireaux, persil et savagnin (+2€)

Stuffed Sardinian pasta, similar to ravioli, filled with cod and leeks. Served with a Jura wine sauce (savagnin). A blend of marine and regional flavors.

Veal and lamb offal vol-au-vent, salsa verde, and puntarelle with anchovies

Vol-au-vent alla coratella d'agneau, salsa verde et puntarelle aux anchois

Puff pastry vol-au-vent filled with a traditional lamb offal preparation. Accompanied by a green herb sauce and puntarelle (chicory). Crispy and flavorful.

Pasta

Ravioli del Pastificio ricotta and spinach, sage butter, and parmigiano

Ravioli del Pastificio ricotta et épinards, beurre de sauge et parmigiano

Fresh pasta stuffed with ricotta and spinach. Simply served with melted butter, sage, and parmesan. Mild, creamy, and comforting.

Tagliatelle with pork ragu, Tuscan black kale, and smoked ricotta

Tagliatelle au ragoût de cochon, chou noir de Toscane et ricotta fumée

Long egg pasta served with a slow-cooked pork meat sauce and Italian kale (cavolo nero). Finished with grated smoked ricotta. A rustic and flavorful dish.

Linguine with clams, butternut squash, bergamot, and bottarga-fried bread (+€3)

Linguine aux coques, butternut, bergamote et pain frit à la poutargue (+3€)

Thin long pasta accompanied by shellfish and butternut squash. Flavored with bergamot and sprinkled with crispy bottarga breadcrumbs. Marine, sweet, and citrusy flavors.

Daily Specials

Cuttlefish alla diavola, smoked beetroot, late radicchio, and spiced jus

Caille alla diavola, betteraves fumées, trévise tardive et jus aux épices

Grilled quail prepared 'devilishly' with spices. Served with smoked beetroot and bitter radicchio salad. Tender meat with character.

Skate wing, romanesco, bouchot mussels, and citrus kosho sabayon

Aile de raie, romanesco, moules de bouchot et sabayon au kosho d'agrumes

Flaked fish served with romanesco broccoli and mussels. Topped with a creamy sabayon sauce flavored with yuzu kosho (chili and citrus paste). Refined and oceanic.

Cheese of the day

Tomme de Savoie and mixed greens

Tomme de Savoie et mesclun

Portion of pressed-paste Savoie cheese, accompanied by a small green salad. Simple and traditional for the end of the meal.

Dessert of the day

Walnut semifreddo, persimmon, praline, and spice espuma

Semifreddo aux noix, kaki, praliné et espuma aux épices

Soft Italian frozen dessert with walnuts, served with fresh persimmon and a light spice mousse. Texture between ice cream and mousse, autumnal flavors.

Rum savarin, dried fruit salad, and apple ice cream (+€2)

Savarin au rhum, salade des fruits secs et crème glacée à la pomme (+2€)

Fluffy leavened cake generously soaked in rum syrup. Served with dried fruits and a scoop of apple ice cream. A classic, sweet, and alcoholic dessert.

End of menu

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