Pasco facade

It’s a Saturday evening and good friends have invited us to join them at Pasco restaurant.

We are about to discover a gastronomic gem in Paris. The 7th arrondissement -75007 – is a sophisticated Paris postcode on the left bank, backing onto the architectural masterpiece of the Les Invalides museum – we can see its dome from the restaurant. It’s a posh address (without being snooty) and a lovely part of Paris.

FIRST IMPRESSIONS OF PASCO

We enter the ambient Pasco restaurant and are greeted warmly by the staff and the owner/manager, Pascal. Pascal is a very friendly man himself who clearly loves what it does! And good for him (and us) as the service and ambience is on the mark. I love to observe people, especially enjoying themselves. As I look around the restaurant, diners at every table seem content with their food, engaging in conversations.

A Champagne toast with friends kicks off the evening, with a nice glass of Nicolas Feuillatte. After a little conversation Here’s what I ordered…


Entrée/Starter

Marbré de canard au piment d’espelette , mesclun.

(Marbled duck terrine with Espelette chili pepper and salad mix)

If you love duck this is for you. If you’ve never had duck, this is for you. Simply put, Pasco’s duck terrine is artisanal, rustic and delicious. Layered with duck meat and fois gras, resulting in a perfect marriage of rich, creaminess with some depth of flavour but not ‘gamey’. Accompanied by a seasoned leaf salad and single roasted vine tomato, to cut through the richness, keeping it colourful and fluid; and two pieces of grilled bread for a big crunchy texture. C’est magnifique!

duck terrine and salad

Main

Pavé de lotte, tombée d’épinards et beurre de chorizo.

(Fillet of monkfish, wilted spinach and chorizo butter)

This was a superb juicy, thick fillet of fresh monkfish sitting on a nice little bundle of wilted fresh spinach infused with garlic – without being intrusive (nor offensive!). Creating a lovely balance were the roasted cubes of quality Chorizo, which added a pleasant surprise – taking the monkfish to a whole other level. (Note: the Chorizo sausage pieces were not only well-drained but were tender – a sign of attention to detail by the chef.) A lovely dish of understated chic crowned with an edible violet flower.

Unfortunately – I was so taken by the food, wine and conversation – that somehow I overlooked taking a photo of this main dish. Will you ever forgive me? Perhaps Pasco might kindly send me a photo of this dish to include  …or I’ll just have to revisit 🙂

Dessert

Crème brûlée à la vanille.

(Vanilla crème brûlée)

This has to be one of my all time favourite French desserts, if I order dessert when dining out. I love it and have been using it as a gauge for way over a decade, when dining at any French bistro or restaurant, globally. Although, much to my wife’s disappointment that I didn’t order something else…Pasco’s version is authentic bliss!

The burnt sugar crispy shell (brûlée) was akin to a light crunchy toffee, and so perfectly ‘fired’ just moments before serving it to me. The vanilla crème had a wonderful silky-smooth texture and the vanilla bean gave it a rich finish. Such an iconic French dessert and Pasco did it proud!

Vanilla creme brulee

 

Wine: Sancerre aoc by Domaine Paul Prieur et Fils (Loire Valley/Centre Region)

Water: Vittel

 

74 Boulevard de la Tour-Maubourg, 75007 Paris

Open (check times) 12–2:30PM / 7–10:30PM
Tel. +33 (0)1 44 18 33 26

 

Brief Message from Great Wine Days:

  • Wine & Food Writers/Bloggers; We’re always seeking great wine & food articles.  Please Contact Us
  • Wine & Food Region Specialists: We love collaborating with Regional Specialists. Please Contact Us
  • Know of any High Quality Wineries, Restaurants, Food Artisans etc ? Please Submit Listing

Leave a Reply