From the moment I stepped foot inside the restaurant, I could feel the shift. Passage 53 was all about elegance and balance. From the hand crafted ceramic pieces hanging on the walls to the well dressed wait staff and their black bow ties, to the layout of the dining room and most importantly, the dishes that came out of the kitchen, there was harmony.
I can't praise the chef and staff at Passage 53 enough for the exquisite meal and unforgettable experience. If you find yourself in Paris, make a reservation and experience this gem.
The aroma of the cafe au lait foam was intoxicating and the subtle coffee flavor paired beautifully with the smooth and rich parsnip velouté.
Scallops with porcini mushroom and chestnut bread (not pictured). These scallops were served in the most mouthwatering mushroom sauce with hazelnuts and chestnuts. The bread was cooked in an old fashioned stone oven by a baker in Paris and the perfect sponge to soak up the incredible sauce.
Baby veal with chanterelles, pasta and Parmesan creme. This dish was sinfully delicious. Tender and succulent veal swimming in a rich Parmesan sauce with earthy chanterelles and perfectly al dente pasta filled with Rascoff onions.
Grape was the theme of this dessert. White grapes, seeded and peeled, with a light mousse and sorbet topped with fresh lime zest. Good palate cleanser after the pigeon.
The tasting concluded with this trio of desserts: rich chocolate with tonka bean caramel, banana slices topped with chestnut creme, and an elder flower creme brûlée with walnuts and coffee creme.
Grand Chef Shinichi Sato in the kitchen.
Note: No tap water offered here. Evian flat or sparkling water available.
53 passage des Panoramas
75002 Paris, France