Every ingredient of each dish is carefully considered to ensure it complements the rest, a dedication that has earned a well deserved three-Michelin-star rating.
Passard is also devoted to quality. Since 2000, the restaurant has been supplied by its own three ‘potagers’ or kitchen gardens, which annually produce 40 tons of fresh, all-natural ingredients.
Experience this devotion in the sleek main dining room or book the private dining room for up to 14 guests.
(Image Credit: J.C Amiel)