Passage 53 - menu degustation

Last night took the occasion to try out the new degustation menu at one of my favourite tables. For those of you who have been living in a cave for the last few months, the Passage 53 is one of Paris' most interesting new restaurants: located in the city's oldest covered passageway, run by Guillaume (whose father-in-law is France's most famous and coveted butcher de luxe, Hugo Desnoyer), and orchestrated by Mr. Sato, former chef of Paris' only Michelin-starred Japanese, Aida. (who also did a stint at the three-star Astrance). The restaurant was boiling inside, so luckily we had a table on the terrace, where we enjoyed nine dishes from the chef's surprise menu, which at 60€ is reasonable and worth the detour.


Broccoli emulsion with crunchy broccoli bits


Veal tartar from Hugo Desnoyer on a bed of Gillardeau oysters


Grilled calamari with cabbage and cauliflower cream


Foie gras with strawberries


Cod with white radish cream


Turbot


Veal filet with noirmoutier potatoes and mushrooms


Rhubarb jelly with rhubarb cubes


Green tea sorbet with red fruit and puffed rice

Yam'Tcha

Shrimps from Mozambique with Korean mushrooms and a garlic sauce

Fresh seasonal asparagus with pan-fried foie gras and mustard leaves

Fillet of beef

Chevalier with pok choi

Olive oil cake with milk ice cream



The future next cult resto in Paris, Yam'Tcha, will no doubt figure in next week's Figaro (3 hearts I'm sure), Le Fooding, express, etc etc . Adeline Grattard, who worked with Yannick Aléno at the Hotel Scribe (pre-Meurice), Astrance and Bo Innovation in Hong Kong , does a subtle cuisine, somewhere between asia and France in a nice little space not far from the Louvre. For lunch, there is a 30€ meni, and in the evening there are 45€ discovery menus and 65€ tasting menus (5 dishes) . This evening, the menu consisted of an amuse bouche of soy with smoked tofu and coriander, shrimp with korean mushrooms and a garlic sauce, fresh , seasonal asparagus with pan-fried foie gras, filet of beef with some sort of asian eggplant, and an excellent olive oil infused cake with milk ice cream...The name means 'drink tea' and Adeline's husband proposes a number of different teas throughout the meal, prepared in three different infusions.

yam'Tcha.
4 rue Sauval, 75001
+33 1 40 26 08 07