RAISING THE CURTAIN ON THE BEAUPASSAGE EXPERIENCE
Paris, 4 June 2018
BEAUPASSAGE now reveals its tailored offering of its artisans to bring wonder into our daily routines.
THE ALLÉNOTHÈQUE, RESTAURANT & WINE CELLAR BY YANNICK ALLÉNO, THREE-STAR CHEF, AND THE GALERIE SCÈNE OUVERTE BY LAURENCE BONNEL ALLÉNO
Within BEAUPASSAGE, Yannick Alléno and his wife Laurence have created a unique, friendly and elegant, cross-discipline and high-standard establishment, spanning three floors and brilliantly incorporating a restaurant, a wine cellar and an art gallery in a single location. Designed by Studiocaid’s Franck Cousin, with a clear inclination towards raw concrete, wood, marble, bright colours and soft lighting, the Allénothèque successfully brings together the three-star chef’s bistronomic cuisine with his passion for wine, while upstairs his wife Laurence Bonnel-Alléno will present in her Galerie Scène Ouverte a succession of temporary installations by a variety of contemporary artists invited to exhibit. A true testament to the couple’s taste for beauty.
The underground wine cellar, stacked with some seven hundred French and foreign vintages, where customers can pick one or several bottles to take away or enjoy with their meal at the restaurant; the top floor’s stunning exhibition space, celebrating exceptional know-how; the light-drenched ground-floor dining room, where guests can choose to sit either at an individual table or share a meal at one of the large raised communal tables, which seem to have been carved from an ancient tree trunk… Everything has been planned to elicit a sense of wonderment and excitement, and to encourage people to interact in a warm and friendly atmosphere. Seasoned sommeliers sharing their expertise on wine, unpretentious food infused with fresh creativity, the apéritif starting at 5 pm, bottles of wine, champagne and spirits sold for take away: the Allénothèque never ceases to amaze. Covering 550 sqm, the restaurant has a dining room that sits 50 guests, with a view on the open kitchen, 60 more on the terrace and 10 at the chef’s table. The gallery can also provide a large and unique additional dining room, available for private events.
MAISON BARTHÉLÉMY CHEESE SHOP BY NICOLE BARTHÉLÉMY, FROMAGÈRE
The Barthélémy house has been roaming France’s countryside for nearly fifty years in pursuit of the country’s hidden treasures: summer goat cheese from Tarn, traditional Cantal from Salers, high-pasture Beaufort, the world-famous Vacherin Mont-d’Or, so soft you eat it with a spoon, the real Camembert from Calvados, Saint-Marcellin flavoured with grape pomace, garlic Gaperon, the light and airy Fontainebleau… Paris’s most famous fromagerie, which supplies the French Presidential Palace and whose reputation has extended far beyond the confines of its native 7th arrondissement, is headed by Nicole Barthélémy, who has turned this small local cheese shop into an Embassy of regional know-how. Since the very beginning, Nicole Barthélémy has shown unwavering support for BEAUPASSAGE. The new shop will sit at one of the passage’s entrances. So it only takes one step for passers-by to enter her wonderful world.
MERSEA, STREET SEAFOOD RESTAURANT BY OLIVIER BELLIN, TWO-STAR CHEF BELLIN
Chef Olivier Bellin is bringing the seaside to BEAUPASSAGE with his new and original street food brand. After earning his two Michelin stars for his work at L’Auberge des Glazicks, Olivier Bellin joined Mersea in June 2016 – a new concept established by Keyvan Badri in Rue du Faubourg Montmartre in Paris, which garnered instant fame. Advocating for a new– tasty, fresh, fast-served and more affordable – approach to cooking fish, his recipes for Mersea have become best-sellers, especially his must-try Fish&Chips Dentelle made from pearly Pollock fish enveloped in an airy and crunchy fried batter.
Hopping the river called for a new atmosphere. This time, the interior has been entrusted to Noix Design, under Laurence Simoncini’s art direction. Mersea’s new BEAUPASSAGE location develops a more urban take on the traditional brasserie, but keeps the original street seafood concept intact in the plate. Table service is available on the terrace and in the first-floor dining room, while the ground floor hosts a bar offering cocktail tastings and specialised in gin, as well as a deli counter, where visitors will find homemade seafood delicacies and collaborative products like Mersea’s craft beer brewed in Picardie.
Every day, in addition to its signature Fish&Chips, the restaurant’s menu includes a dozen entrées and roughly the same number of seasonal dishes: M in Black Burger, Cardinal Homard, tuna Club Tataki, Cod Ceviche and Seafood Salad. As for dessert, indulge in one of several old favourites: riz au lait flavoured with tonka beans, lemon tomato-basil curd or homemade Nutella waffle…