Au Passage

The story

Au Passage Paris: Le Fooding-Rated Bistro by Chef Minwoo Lee

The chef and the kitchen

Au Passage, a French bistro in the 11th arrondissement of Paris, has welcomed diners for more than fifteen years. Chef Minwoo Lee directs the kitchen alongside second Jean-Baptiste Cabassut, building menus around fresh products sourced from the local market each morning. Lee characterizes the kitchen work as free and precise, yet always generous. The team constructs small plates that shift according to seasonal availability. This method keeps the menu responsive to what arrives at the market. The food maintains a bistro cooking spirit, bridging classic terroir flavors with contemporary lightness.

Wine and service

Sommeliers Léo and Lucas steer patrons toward a natural wine list that highlights living producers. Their choices align with the kitchen's dedication to fresh ingredients and lively profiles. Sam manages the cocktail station, mixing drinks that extend the venue's focus on quality. The beverage selection reinforces the straightforward, ingredient-led ethos of the menu. Audrey and Jean-Charles oversee the dining room, fostering a space where guests feel immediately comfortable. The team includes Carolina, whose presence adds dynamic energy to the service.

A lasting reputation

The venue functions as a wine bar and bistro hybrid, encouraging long stays and conversation. Critics noticed this warmth quickly; Le Fooding awarded Au Passage its biggest crush title in 2012. The guide retains the restaurant on its 2026 list, marking a sustained reputation within the Paris bistro scene. Regulars return for the consistent quality and the sense of community that defines the establishment. The kitchen continues to evolve while honoring the simple pleasures of good food and shared moments.