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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.
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