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Address in Issy-les-Moulineaux using only seasonal products in the kitchen.
Mickaël Meziane, a very young chef, who has worked with Joël Robuchon and Alain Senderens, was not afraid to launch his first business alone. He has surrounded himself with a team that reflects his image, young and dynamic, to climb the steps leading to a gastronomic reputation that is beginning to make some noise. The chef does everything in the kitchen and works with only seasonal products: Castilian lamb in navarin, sweetbreads fricassee, trout just pink with black lemon. To the pleasure of the taste is added the pleasure of the eyes: the plates are presented like small works of art.
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Members' reviews on LA PASSERELLE
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Présentation des plats originale en jouant sur les couleurs : encre de Seiche pour teinter la purée d artichaut par exemple
Dommage que ce soit plutôt très cher
Il semble qu'ici, on mise avant tout sur la cuisine.
Et on ne s'y trompe pas. Des mets raffinés et goûtus, on en a pour son argent. L'excellence dans le raffinement.