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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.

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.

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.

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.

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.

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.”

Maison Passerelle Interior Setting

Guests of Maison Passerelle

Stella W.

Nov 3, 2025

Best meal I've had in a long time, and service I will never forget!!!!!!!

Robert J.B.

Nov 2, 2025

The magical experience begins entering MP & the warm sincere welcome from the wonderful hostess! The service, food, drink & ambiance is always exceptional! The chef & bartender create the most delicious mouth watering unique selections imaginable! Merci.

Arno I.

Nov 1, 2025

One of the best meals of our lives. The service and food were divine.

Christina M.

Nov 1, 2025

Incredible service end to end. Open kitchen and what comes out of it is rather incredible and interesting.