It seems like an oxymoron to have the words food court and gastronomy in the same sentence; however, I recently visited a place in Paris that defied the typical image of a “food court”. This is not your typical food court: Beaupassage Paris.
On August 25, 2018, the 7th arrondissement in Paris welcomed a 110,000 square foot space devoted to gastronomy, design, and wellness. Beau Passage defies the typical image of a food court.
Impressive design? Check. Just look at the entranceways such as “La Traversée”, created by Eva Jospin, which has an enormous display of branches, wood, twigs and roots on both sides of the walkway.
Beautiful surroundings? Check. Indoor and outdoor seating surrounding by nature and art.
Delicious food? How could it not! I’m not sure you’ll find any single location with such a high concentration of restaurants and eateries heralded by Michelin-starred chefs.
Michelin Star Chefs And Artisans include:
Alléno received 3 Michelin stars for both of his restaurants, “Pavillon Ledoyen” (Paris) and Cheval Blanc (Courchevel, France). He has opened a restaurant here called “L’Allénothèque”.
Marx received 2 Michelin stars for his restaurant “Sur-mesure par Thierry Marx” Paris, France). He has opened an organic boulangerie aptly named, “La Boulangerie”
Pic received 3 Michelin stars for both of her restaurants, “Maison Pic” (Valence, France) and “Restaurant Anne-Sophie Pic” (Lausanne, Switzerland). Pic’s gourmet cafeteria, “Daily Pic” is where I decided to have lunch.
Bellin received 2 Michelin stars for his restaurant, “L’Auberge des Glazicks” (Plomodiem in Brittany, France). He has opened a seafood eatery called “Mersea”.
There are also renowned artisans such as:
- Pierre Hermé: pastry chef and chocolatier known for his macarons with shops all over the world has opened his first cafe;
- Nicole Barthélémy: who’s “Fromagerie Nicole Barthélémy” is a Paris favorite cheese boutique on rue Grenelle in the 7th arrondissement not just for local Parisians, but also for the Élysée Palace; and
- Alexandre Polmard: breeder and butcher who has a special 28 to 56-day aging process for his beef. His restaurant is called, “La Boucherie Restaurant”.
Fadig is also involved in this collaboration with the chefs in the area of wellness. He is the Thai Boxing World Champion and fitness expert and he has opened up a sports club where you can not only work on your body but also your mind.
My Lunch at Daily Pic: Jars
Here’s the best part about Beaupassage? It’s hip and chic with casual dining or white-linen service. You can dine inside or outside (weather permitting) at most of their restaurants and the price for a meal is not outrageous.
At “Daily Pic” I couldn’t get a table outside, so I sat inside at a counter by the window. I wasn’t served at my table, but that was alright. I went there for the food. On the wall is a list of ingredients and the possible allergies and intolerances. I’ve never seen anything like that!
Daily Pic has three types of menu offerings and each category has 2 entrées (appetizers), 2 plats (main courses), and 2 desserts to choose from:
- Les Végetales that are considered “light, fresh, and natural”
- Les Signatures that “evoke creativity, associations of flavors and new tastes”
- Les Réconfortantes that “evoke tradition, childhood, and regional specialties”
I mixed things up and got my entrée from the Vegetales section and the other 2 dishes from “Les Signatures”. My appetizer, main course, and dessert were in jars. Yes, jars. I was a little shocked by the presentation but decided to go with the flow.
I picked up my jars from the refrigerated section of the “cafeteria” and brought them to the cashier. While paying, a waiter tried to find me a table outside and my main course was taken from me. In its place, I got a numbered flag so that it could be brought to me.
As mentioned, I got a seat by the window and proceeded to open my jar to eat my Le Gazpacho de Tomate soup. It was quite delicious and soon after I finished, the waiter brought my main course—-still in its jar——but now hot. I had ordered the “L’agneau confit à la menthe”: big pieces of lamb with mint, raisins, and Mediterranean cereals. In this case, I believe it was couscous with semolina and durum wheat.
Dessert was L’Ile Flottante à la Pêche de Vigne, crémeux à l’estragon (Peach of the grapevine, creamed with tarragon)—L’Ile flottante (Floating Island) is becoming my new favorite dessert in France because it is light and flavourful. Typically Ile flottante is a poached meringue on crème anglaise; however, with my dessert at Daily Pic, summertime returned with just one taste of the peach sauce that was mixed with the meringue.
- Cost for lunch: 25 Euros
- Address: 53-57 Rue de Grenelle
- Metro: Rue du Bac
- Website: https://beaupassage.fr/en/home