In the middle of the beating heart of popular Paris, where used to live and work farmers, bourgeois and traders, rue Bergère enjoys a strong cultural and culinary heritage. At the corner of the quiet Cité Rougemont, this is where Passionné restaurant opened.

A Parisian gourmet address thought by and for hedonists

Evolving throughout day, this is the perfect spot to have a seat and a chat whilst the neighborhood comes to life for lunch. By night, it takes visitors to a soft ambiance for intimate dinners.

Thanks to indoor designer Kuniko Takano, the decoration is brilliantly minimalist with a dark blue tiled bar and walls covered in dark colors and displaying clean furniture and light lamps.

Open-plan kitchen and magnificent table d’hôte

Passionné is a sophisticated cocoon also including a table d’hôte set across the open-plan kitchen and another hidden table for 8 guests. This is a new confidential spot where French gastronomy is enhanced every day depending on the chef’s mood.

Passion at the heart of chef Satoshi Horiuchi’s gourmet and seasonal menu

“My deep attachment to French cuisine comes from my mother. I grew up in Japan, on a land set at the same latitude as France, rich in legumes and roots. I have developed immoderate respect for small producers and produces I love to work, as their whole, to the very root or bone. I cook with my heart and in that way, I can say I am a true passionate”.

This is how Japanese chef Satoshi Horiuchi explains his culinary philosophy.

Produces from reasoned and/or organic farming

And he is passionate. 30 and thriving, he now shares his gourmet creativity behind the stove of Passionné’s open-plan kitchen.

Shining a light on food trades and small local producers, the chef works in partnership with Bottes en Ville, strong supporter of reasoned and/or organic farming, Caviarly’s, expert in Iranian caviar, and Hydropousse, vertical and innovative farm in the heart of Paris.

“Carte Blanche” or “off the menu” menu

The chef’s talent is expressed through his “carte blanche” menu in three (only for lunch), five or seven courses.
As well as “off the menu” where he strongly advocates his love for seasonal vegetables (but not only).

Taste buds traveling according to his inspirations, one can discover for starter some Simmental beef carpaccio, beetroots, Béarnaise dressing, or radishes sprinkled with bottarga from Africa and pickleweed sauce.

Noble meats and fishes

Then, some roasted duckling from Challans served with carrots and duck gravy with mustard, or some brill fillet worked like a sole meunière dish with white asparagus and garlic-smoked oil.

Gourmet and graphic desserts

Without forgetting the indulging chocolate tartlet topped with vanilla ice cream or the strawberry blanc-manger.

A history of passion and family

Latest creation in Paris, Passionné is the brand-new culinary project supported by the family-owned group behind Shiro, To, and Ao Izakaya. Sharing the common point of delicate and demanding approach to French and Asian gastronomy, each of these locations enjoy their very own universes.

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