PASSAGE SECRET RESTAURANT

Chef Thomas Pasquereau: The Soul of Passage Secret

Chef Pasquereau’s culinary philosophy is a testament to his global adventures and deep-rooted passion for French cuisine. His time abroad, particularly as executive chef at the French Embassy in Cambodia, exposed him to a kaleidoscope of flavors and ingredients that continue to influence his creations.  The chef’s approach to fine dining is both thoughtful and innovative. He describes his cuisine as “a cuisine of reflection,” where precise techniques are applied to carefully selected ingredients to create a harmonious sensory experience. 

Chef Pasquereau’s commitment to french culinary traditions is evident in his cooking style, which draws inspiration from culinary legend Auguste Escoffier. However, he’s not afraid to push boundaries, often incorporating unexpected pairings like fruit with meat, or reviving forgotten classic sauces with a modern twist.At Passage Secret, diners can expect a menu that reflects chef Pasquereau’s journey – dishes that are rooted in French gastronomy but enlivened by global influences and contemporary techniques. It’s this unique blend that makes Passage Secret more than just a restaurant; it’s a culinary destination where tradition meets innovation on every plate.

His inspiration: a cuisine of reflection, the right technique applied to the right product to achieve harmony of the senses.

Chef’s experiences:

• Executive Chef – Restaurant Passage Secret Bordeaux
• Co-Founder – Culinary consulting agency CHEFS ET VOUS
• Chef Instructor- Bachelor Culinary Arts and Entrepreneurship, FERRANDI Paris
• Executive Chef – ACCOR France Manager,
• F&B Manager –  Republican Guard, Paris
• Executive Sous Chef – Club Shanghai, Shanghai Concert Hall
• Executive Chef, French Embassy in Cambodia

A united team at the helm of a promising culinary adventure.The chef has surrounded himself with a handpicked team to successfully carry out his project. By his side is Hang Pham, his co-founder in the culinary consulting agency Chefs et Vous, established in 2021. This prior collaboration demonstrates a well-tested synergy between the two professionals.The duo is complemented by two promising young talents, Antoine Lefez and Vincent Tellier, both graduates of the prestigious Ferrandi school in Bordeaux. It’s no coincidence that these two chefs have joined the venture: the chef himself taught there, imparting his expertise and identifying the most promising individuals.

“The heart of the restaurant industry is human,” affirms Chef Pasquereau. There is trust within the team, creating a work environment conducive to excellence and creativity. The team cultivates close relationships with its local suppliers, taking the time to engage and understand the products they work with.

The Secret Passage: Intimate Fine Dining

In the heart of Bordeaux’s golden triangle, within the exceptional setting of a covered passageway, Chef Thomas Pasquereau offers relaxed gourmet cuisine.Nestled in a 19th century covered passage in central Bordeaux, the aptly named Secret Passage restaurant has become a sought-after address among food lovers through word of mouth. Thomas Pasquereau, whose career includes rare experiences such as Executive Chef at the French Embassy in Cambodia and managing the catering division of the Republican Guard in Paris, practices a French culinary foundation inspired by Escoffier (with excellent jus and sauces) to create creative, modern, and subtle dishes

Transmission of Expertise

One of his signature dishes is the mushroom – caviar, composed of sautéed oyster mushrooms, lacquered shiitakes, brown mushrooms from a local agricultural cave, caviar, flambéed leek, and black lemon cream. Uniquely, he works with fresh sturgeon, confit in pine oil and served with an herbal sauce made from Izarra (Basque liqueur), trout roe, bottarga, and green asparagus.

“I also enjoy pairing fruit with meat – strawberry and duck breast for example – creating sauces that few people know anymore like Foyot sauce, and working with fermentations, herbs, and spices,” explains Thomas Pasquereau

He is supported in this venture by his associates: Hang Pham, with whom he created the culinary consulting agency Chefs et Vous in 2021, as well as Antoine Lefez and Vincent Tellier, two young chefs he met at the Ferrandi school in Bordeaux, where he taught.”The heart of the restaurant industry is human connection. Trust is paramount within the team, and we love to connect with our suppliers and take time to chat with customers,” concludes the chef, who welcomes a clientele of professionals at lunch and couples and foreigners in the evening. The team aims to develop private dining for small groups and events with guest chefs and suppliers.

>>>>>Read more

Gastronomy : Passage Secret, a still confidential address to discover in Bordeaux before it gets out

[EN] In the heart of the Bordeaux golden triangle, the Passage secret restaurant has taken over Passage Sarget in the evening. A special place which offers a bistronomic menu in an original and refined setting and at reasonable prices. At nightfall, you have to dare to push the heavy gate of Passage Sarget (1), deserted and plunged into darkness, to discover the soft lights and welcoming seats of Passage secret. The place, in the city center of Bordeaux, deserves its name.

At the head of this intimate establishment, chef Thomas Pasquereau and Hang Pham, a trained market analyst and concept creator. The pair launched the culinary consultancy agency Chefs et vous, which develops menus and trains teams for other restaurateurs, and wanted a place to express their creativity….

[FR] Au cœur du triangle d’or bordelais, le restaurant Passage secret a pris possession du passage Sarget en soirée. Un lieu à part qui propose une carte bistronomique dans un cadre original et raffiné et à prix aimables 

“Impressive would be my assessment of the meticulously crafted dishes, with their sauces – what can I say – their sauces are simply extraordinary. We sampled dishes based on vegetables, fish, and meat, as well as poultry.No matter how much I strive to describe the dishes and flavors, I don’t believe I can make you feel the same as if you were to visit and dine there yourself. It’s not just about the dishes, their flavors, or their sauces; Chef Thomas and Hang are truly passionate and love to immerse you in their world. As much as I try to convey it, it won’t compare to the experience you’ll have at Passage Secret.”

Impresionantes, será mi evaluación, los platos trabajados, con sus salsas que decir, sus salsas impresionantes, probamos de platos a bases de verdura, a base de pescado y de carne, pero también de aves.

Por mucho que me esmere a describir los platos y los sabores, no creo que llegue a hacerte sentir lo mismo, que, si pasas y cenas ahí, no solo serán los platos, sus sabores o sus salsas, el Chef Thomas y Hang, son verdaderamente apasionados y les encanta hacer que te sumerjas en su mundo y por mucho, que yo intente transmitirlo, no llegará a la experiencia que vivirás en el Passage Secret. “

>>>>>Read more

>>>>>Read more