Press & Reviews

Michelin Guide

Mature and composed, dishes like smoked beets with nuoc cham and pickled strawberries or asparagus soup with crab and grilled cucumber deliver flavor and finesse in spades. Duck glazed in cane syrup and finished with a tamarind jus is pure fireworks, while jasmine rice with red kidney beans is at once subtle, confident and deeply satisfying. Beautiful cocktails round out the experience.

Financial Times

At Maison Passerelle, the new art deco brasserie at the Manhattan branch of French department store Printemps, the shrimp cocktail presentation is impressive, the ocean trout elegantly plated with cracker-crisp skin, the coconut chiboust light and airy to close out the meal. But the best thing on the menu might be the homeliest, a simple bowl of rice and beans, the recipe inspired by chef Gregory Gourdet’s mother’s home cooking.

The Infatuation

An amuse bouche of pastel-orange tomato soup, spiked with coconut milk and slivers of pickled jalapeño, tastes like a brilliant tom kha gai. A warm mini-loaf of plantain bread—gluten-free, like everything else on the menu—deserves full attention, even if the couple next to you seem more wrapped up in Italian villa rental negotiations.

New York Post

The best dish was heritage duck breast and confit glazed in cane syrup and bathed in tamarind jus — a powerful, West African-inspired interplay of game-y, sweet and sweet-and-sour flavors.

Grub Street

But after 25 years in the business, Gourdet now has a growing empire of his own, and he has spent the morning tending to his latest high-profile project, the ambitiously often-Haitian-accented Maison Passerelle, one of five venues he’s overseeing in his role as culinary director of the new Wall Street branch of the grand Parisian department store Printemps.

Eater New York

For dessert, since souffles are so everywhere, Green wanted to take hers to the next level with the coconut chiboust ($21), a free-form version. The white-on-white plate displays a fluffy custard cloud laced with lemongrass and makrut lime, flanked by toasted coconut sorbet. Its soft textures — wobbly, light, cold, and creamy — contrast with bold flavors.

Vogue

In French, passerelle means gateway or bridge. Which is exactly what Gourdet wants his Maison Passerelle to be: “It’s a bridge to these flavors and how they made their way around the world—and how there is a line through all these different countries,” he says.

WWD

The menu at Passerelle draws inspiration from North Africa, Haiti, the Caribbean, Louisiana, Laos, Cambodia, Vietnam and beyond. “All of these places that France has been around the world,” says Gourdet. “And those are all the flavors, the cooking techniques that influence us all in a French fine dining setting.”

Guests of Maison Passerelle

Ina B.

August 25, 2025

The staff was impeccable and the sommelier’s wine suggestions were perfection. We’ve been to Paris many times and have visited the store there for food and shopping. This was better! The food was delicious, well prepared and the shared plates concept worked well for my family. We will definitely return!

Jennifer G.

July 25, 2025

Being an NYC foodie, very few restaurants really impress me, this one definitely did. The flavors in every dish was unique and delicious. The service was top tier and the recommendations were excellent (some of the seasonal fish comes from Australia which is pretty cool). Jeffrey made the most amazing cocktail and Jori was warm and hospitable. The seasoned vegan spread with the plantain butter is a must so is the salmon. The sweet potato plantain soup was incredible. Loved it and still raving about it weeks later.

Sheena F.

July 24, 2025

An absolute masterpiece from chef Gregory Gourdet. I came in with four friends last night and we ordered almost the entire menu. The service was attentive without being intrusive. The vibe was intimate, and the decor both elegant and cozy. The salt cod fritters and plantain bread are a must for starters. Other standouts were the glazed duck, roasted farm chicken, and a pillowy, soft, slow cooked grouper. We opted for sides of sos pwa — a Haitian mainstay of a red bean reduction — and crispy pomme frites that we dunked into creole-style ketchup. For dessert, a coconut chiboust was a crowd pleaser — we ordered seconds. 10/10 Will return.

Matthew K.

July 15, 2025

I have not been able to get a reservation at Kann in Portland yet, so I was thrilled to get a seat at the bar in Chef’s newer NYC restaurant. Fantastic dinner from small plates to desert. Each course had complex well thought out flavors. The hamachi was a wonderful combination of citrus, smoke, and spice. The crispy salmon was perfect texture and flavor. The Haitian chocolate was sublime.