Au Passage is up there with the trendiest - and liveliest - joints in Paris, and that's saying something. Serving up a daily-changing chalkboard menu of seasonal 'tapas' using “raw fish, biodynamic veggies and nose-to-tail meat”, Au Passage has achieved bone fide icon status thanks to creative dishes like langoustine, leek (ash, velouté and julienne), root fries, dill and parsley oil. Head chef Dave Harrison (a Texan no less) makes his own bread, butter and charcuterie, while everything is washed down with an enviable 'cave' of natural wines and “maximum vibes”. Snagging a table at Au Passage is like winning Le Super Loto, so book in rapidement to avoid disappointment.

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