Passage 53’s chef is Japanese and has worked a few years under Pascal Barbot, just like the guy who opened Quintessence in Tokyo. Hence the very Astrance looking dishes and even an hommage to Pascal with the madeleines at the end of the meal. Extremely precise cooking with the best produce Paris has to offer (Joel Thiebault’s vegetables, Hugo Desnoyer the superstar butcher’s meats), it now has 2 Michelin Stars and is one of the most coveted tables in town. It’s a very small room so call ahead to secure a seat, it is well worth it.
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