<p>A peine rentrée du <a href="http://www.lemomentm.com/2013/06/jai-participe-au-premier-championnat-de-france-de-barbecue-en-camargue/" target="_blank" rel="noopener">festival de barbecue en Camargue</a>, magie de Paris et de mon blog le lendemain j&rsquo;étais invitée à un dîner 2 étoiles par les Relais &; Châteaux afin de prendre connaissance de l&rsquo;offre <a href="http://www.relaischateaux.com/juin" target="_blank" rel="noopener">des déjeuners sur l&rsquo;herbe qui ont lieu en juin/juillet</a>.<br />
J&rsquo;ai donc eu la chance de découvrir la cuisine du Chef étoilé <strong>Shinishi Sato</strong> au Passage 53 pas très loin des Grands Boulevards.<br />
Une adresse dont j&rsquo;avais juste entendue parler une fois lors d&rsquo;un reportage à la TV. L&rsquo;endroit est des plus minimalistes : pas de déco.</p>
<p>Et un seul menu.<br />
Autant dire que pour moi qui ne raffole pas voir n&rsquo;aime pas les produits de la mer, j&rsquo;ai du prendre sur moi et goûter à tout. J&rsquo;ai donc pour la première fois mangé du homard ce qui dans l&rsquo;ensemble est assez bien passé mais par contre le calamar je me suis fait violence.</p>
<p>Les amuses bouches dés le début du menu ont donné le départ d&rsquo;un repas d&rsquo;explosions de saveurs et de visuels.</p>
<h2>Comme cette émulsion veloutée de carottes<a href="http://www.lemomentm.com/wp-content/uploads/2013/06/calamar-chou-fleur-passage-53.jpg"><br />
</a> <a href="http://www.lemomentm.com/wp-content/uploads/2013/06/veloute-pois-amande.jpg"><br />
</a> <a href="http://www.lemomentm.com/wp-content/uploads/2013/06/veloute-carotte-passage-53.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="272" src="https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-carotte-passage-53.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-carotte-passage-53.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-carotte-passage-53-300x153.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<p>Qui a été suivie par une déclinaison de petits pois et amandes fraiches, je crois que ce sera un de mes plats salés préférés du menu.</p>
<h2>Une douceur subtile et délicieuse.</h2>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/veloute-pois-amande.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="329" src="https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-pois-amande.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-pois-amande.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/veloute-pois-amande-300x186.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<p>Ensuite malgré un délicieux chou fleur crémeux, l&rsquo;aspect caoutchouteux du calamar j&rsquo;ai pas pu&#8230;</p>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/calamar-chou-fleur-passage-53.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="340" src="https://www.lemomentm.com/wp-content/uploads/2013/06/calamar-chou-fleur-passage-53.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/calamar-chou-fleur-passage-53.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/calamar-chou-fleur-passage-53-300x192.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<h2>Par contre, la lotte cuisson nacrée avec ses fèves croquantes, asperges sauvages, sauce navet blanc, et à nouveau émulsion aux pois était parfaite</h2>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/lotte-asperges-passage-53.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="367" src="https://www.lemomentm.com/wp-content/uploads/2013/06/lotte-asperges-passage-53.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/lotte-asperges-passage-53.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/lotte-asperges-passage-53-300x207.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<p>Suivie ensuite par un Homard bleu de bretagne, carottes de saison, sauce au homard parfumé au cacao et fleurs d&rsquo;acacia.<br />
Je ne pouvais pas faire ma fine bouche devant du homard si finement cuisiné mais définitivement , je suis affirmative, je n&rsquo;aime pas les produits de la mer.</p>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/homard-accacia-carottes.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="379" src="https://www.lemomentm.com/wp-content/uploads/2013/06/homard-accacia-carottes.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/homard-accacia-carottes.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/homard-accacia-carottes-300x214.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" data-hero-candidate="" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<p>Enfin l&rsquo;arrivée d&rsquo;un peu de viande (moi qui pensait qu&rsquo;elle ne me manquerait pas avant longtemps après mon week-end en Camargue), une pintade de Challans, girolles, artichauts poivrades, jus aux coquillages et palourdes, parfumé au réglisse</p>
<h2>Les palourdes sont venues un peu gâchées mon plaisir&#8230;</h2>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/pintade-girolles-passage-53.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="294" src="https://www.lemomentm.com/wp-content/uploads/2013/06/pintade-girolles-passage-53.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/pintade-girolles-passage-53.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/pintade-girolles-passage-53-300x166.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<h2>La découverte des salsifis brulés</h2>
<p>Pigeonneau de Pornic, jus de cuisson à l&rsquo;hydromel, salsifis brulé et fromage blanc au yuzu</p>
<p><a href="http://www.lemomentm.com/wp-content/uploads/2013/06/pigeonnau-pornic-salsifi.jpg"><div class="pin-it-container pinsavepinterest-autohide" style="position:relative; display:inline-block;"><img width="530" height="321" src="https://www.lemomentm.com/wp-content/uploads/2013/06/pigeonnau-pornic-salsifi.jpg" class="attachment-full size-full" alt="" srcset="https://www.lemomentm.com/wp-content/uploads/2013/06/pigeonnau-pornic-salsifi.jpg 530w, https://www.lemomentm.com/wp-content/uploads/2013/06/pigeonnau-pornic-salsifi-300x181.jpg 300w" sizes="(max-width: 530px) 100vw, 530px" /><a class="pinsavepinterest-pin-it-button top-left" target="_blank" rel="noopener" title="Épingler" 
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<p>Trois dessert parfaits avec des photos qui ne sont pas à la hauteur du tout</p>
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<h2>Mention spéciale pour cette assiette, je ne pourrais plus la décrire mais c&rsquo;était juste formidable.</h2>
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<p>Comme je le disais au début ce fut vraiment une explosion de saveurs mais malheureusement le menu unique est une prise de risque et surtout pas fait pour moi.<br />
Personnellement, on me ferait la surprise de m&#8217;emmener dans un lieu pareil, je n&rsquo;aurai pas apprécié à sa juste valeur la cuisine car lorsqu&rsquo;on aime pas tout et donc pour moi le poisson ça limite vite les plats qui eux sont assez petits.</p>
<p>De plus, assez attentive à l&rsquo;ambiance et l&rsquo;univers d&rsquo;un lieu, la décoration minimaliste voir inexistante ne m&rsquo;a pas laissé un souvenir impérissable.</p>
<p>Comptez de 60€ le menu pour le déjeuner à 120€ le menu degustation sans les vins sachant qu&rsquo;avec j&rsquo;ai lu sur des avis des additions à plus de 400€ pour deux.</p>
<p>A réserver à un public averti.</p>
<p>Passage 53<br />
53 passage des Panoramas<br />
75002 Paris</p>