Au Passage

Au Passage takes its name from an understated address, Passage Saint-Sébastien. According to its own website, the restaurant has served food and wine in this part of the 11th for more than fifteen years. Minwoo Lee now leads the kitchen, with Jean-Baptiste Cabassut as sous-chef. A daily-changing lineup of market-led small plates lets you build a less formal meal than a multi-course set menu.

Fresh seasonal ingredients and plates to share shape the experience. In the dining room, sommeliers help with natural wines, and cocktails offer another route through the evening. The combination suits a relaxed dinner, particularly for a group that would rather taste different preparations than order identical main courses. The website does not provide a current price list that would justify assigning a figure to each dish.

Google Maps displays reported spending of EUR 30–80 per person, a broad span consistent with ordering different numbers of plates and wines but not detailed enough to calculate a bill in advance. This is not the guide's most tightly budgeted option: Chez Paul and Épopée publish easier-to-compare lunch sets. The draw here is the passage setting, a changing kitchen and drinks chosen with guidance from the room.