Beaupassage will be the new art, culinary and wellness destination in Paris when it opens its doors on August 25th.
An enchanted retreat, this unique location brings together art, greenery, gastronomy and wellness in the heart of the 7th arrondissement of Paris. Led by the Emerige Group and Founder Laurent Dumas, the BEAUPASSAGE project will offer a concentrated sample of exceptional know-how and the very best of French craftsmanship.
Tucked away between the well-known Boulevard Raspail, Rue de Grenelle and Rue du Bac, just a stone’s throw away from Musée Maillol, BEAUPASSAGE is essentially the perfect setting for an idle afternoon stroll. For all those who enjoy ambling through the city, making beautiful discoveries and surprising finds, the roofless passage holds the promise of a peaceful break from the hustle and bustle of the city. Works of art and installations, planted areas, wellness and delicious foods are the essential features of this new location, unlike any other.
THE ART OF PRESERVING
Commissioned by Emerige, the talented architect Franklin Azzi – partner at B&B – has imagined a novel architectural approach for the project’s various facades, making it possible to retain the original form of the buildings while developing a more industrial style, closer to that found in cities like London, New York, and Brussels. From the Récollettes convent to the old garage and the Hôtel de Nevers, the 10,000-sqm site spans four centuries of diverse construction techniques and styles. The plant installations found all around the passage were designed by landscape architect Michel Desvigne, who pictured a green lung integrating more than sixty tree species, including: scots pines, Japanese maples, shadbushes, Himalayan birches, etc.
A JOURNEY INTO EXCELLENCE OPEN TO ALL
A new destination for casual airings, BEAUPASSAGE will house a concentrated supply of excellence, featuring exceptional culinary and wellness know-how by prominent chefs, bakers, pâtissiers, butchers and fitness specialists. Driven by their complementary skills and a shared passion for delivering new experiences to the contemporary epicurean, these artisans questioned their offerings to develop new bespoke concepts.
EXPERIENCING ART, EMERIGE’S PLEDGE
A vocal advocate for contemporary creation, Emerige will install immersive works by plastic artists and sculptors at each of the passage’s three entrances, giving visitors and passers-by a chance to delve into a world of open-air poetry. Sculptures will also be displayed at the center of the project.
With such an immense concentration of 'star-power', Beaupassage will draw visitors locally and internationally. Here are some of the highlight experiences you will find at the highly-anticipated Beaupassage.
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.
MAISON BARTHÉLÉMY CHEESE SHOP BY NICOLE BARTHÉLÉMY, FROMAGÈRE
The Barthélémy house has been roaming France’s countryside for nearly ffty 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 favoured 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 confnes 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.
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 fsh, 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.
NEW GOURMET CONCEPT BY PIERRE HERMÉ, PASTRY CHEF AND CHOCOLATIER
The world’s most famous French pastry chef has chosen to establish his new shop in BEAUPASSAGE. For the first time, he is launching a café with an adjoining terrace, designed by interior architect Laura Gonzalez.
Pierre Hermé’s first café is an invitation extended to passers-by, beckoning them to enter the chef’s unique world of taste and indulgence at every hour of the day, from breakfast to pre-dinner drinks. Ispahan Croissants and lightly-browned pains au chocolat with pistachios are the staples for a delicious morning break, while the lunch menu offers a wide choice of mouth-watering options: a crunchy crab and avocado salad, a savory croque-monsieur, and club sandwiches made from Japanese white bread, universally recognized for its soft and airy texture. In this temple dedicated to the senses, dessert remains the pièce de résistance: pâtisseries, macarons and chocolate bonbons, which have made the house’s reputation, will all be available either to eat in or take away, along with a selection of coffees and teas, prepared with passion and precision.
LA BOULANGERIE BY THIERRY MARX, MICHELIN-STARRED CHEF
After Rue Laborde, the two-star chef is taking up residence in BEAUPASSAGE with La Boulangerie. Thierry Marx is reinstating bread at the core of French cuisine. This new location is not just another place to buy a baguette: it is a place that promotes certain beliefs, an ethical agenda. The flour is organic, each farmer and miller is carefully selected and the dough is kneaded using only artisanal methods. La Boulangerie will not only be a destination for viennoiseries and other pastries, but also for street food. Influenced by his background and his many travels, Thierry Marx inaugurates a new way to eat on the go: he intends to rehabilitate the traditional Jambon Beurre sandwich and will be introducing his own invention – the Breadmaki. And if the chef has chosen to place bread at the core of his cuisine, he is also pouring all of his talent into his bread. La Boulangerie is the best reason to have a snack at any hour of the day!
DAILY PIC, NATURALLY EPICUREAN, BY ANNE-SOPHIE PIC, THREE-STAR CHEF
Based in Valence, South-Eastern France – in the department that has the highest rate of organic production in France – Anne-Sophie Pic established her gourmet cafeteria in 2014, playfully labelled Daily Pic. Promoting the importance of “good food everyday”, Daily Pic is finally landing in Paris. This new eatery located in BEAUPASSAGE marks a much-awaited new step in the chef’s career. Driven by her values – taste, sharing, respect and research – Anne-Sophie Pic creates natural and healthy recipes produced in Valence, cooked at low temperature to guarantee food safety and conservation (without added preservatives or additives) and then packaged in glass jars, making it possible to export her local cuisine into the rest of the country.
BREEDER AND BUTCHER ALEXANDRE POLMARD’S SHOP AND RESTAURANT
Born into a long-standing family of breeders-butchers from the Meuse department in Eastern France, Alexandre Polmard is not even 30 yet and he has already transformed the butcher’s
craft. At his family shop, established in 1973 in the small town of Saint-Mihiel, he has developed a new maturation process followed by a period of hibernation at -21°C. Now recognised worldwide, Alexandre Polmard has opened his first shop/restaurant in Paris, in the heart of Saint-Germain-des-Prés, in the aptly named Passage de la Petite Boucherie. He then opened another one in Nancy in October 2017. From one passage to another, Alexandre Polmard sets up shop in BEAUPASSAGE. Covering two floors, this new location offers a novel take on the concept developed for Nancy. On the ground floor, a butcher’s shop featuring all sorts of fresh and/or hibernated meats and cold cuts, complete with hibernation cabinets and glass-door curing chambers for the wow effect, while the first floor houses the restaurant, with a menu consisting of 90% of beef.
%ARABICA, COFFEE ROASTING AND SPECIALTY COFFEE SHOP BY JUNICHI YAMAGUCHI, HEAD BARISTA
%ARABICA is a Japanese brand of cofee shops led by Junichi Yamaguchi, artisan barista and World Champion of Latte Art. In this 100-sqm shop designed by Japanese architecture studio Onndo, complemented by an additional 55-sqm terrace, customers can try unique specialty coffees, grown in the best South-American and African soils.
CARREFOUR CITY BEAUPASSAGE: RETAIL KNOW-HOW AT THE HEART OF COMMUNITY LIFE
With a design that combines wood and brick with contemporary lighting, Carrefour City BEAUPASSAGE was designed to provide the best possible shopping experience. The store includes an area entirely dedicated to organic products, with a very large selection of products available.