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His kitchen garden supplies the restaurant, and is run completely organically, without even the use of machines. History and mentors. Together, they provide Arpege with all of its fruit and vegetables, picked and sent straight to Paris every morning for that day's lunch and dinner. I remember as a kid, my mother watching Great Chefs of the World and seeing Passard make frequent appearances making dishes like “swamp duck.” Decades later, he’s still appearing on PBS, but this time in the series Mind of a Chef. L’Arpege turned its back on generations of cooking tradition that usually demanded a meat protein to be the focus of main dishes on a menu. Alain Passard is chef and owner of restaurant l'Arpege in Paris, which has retained a three-Michelin-star ranking since 1996. We also use content and scripts from third parties that may use tracking technologies. Save up to 70% off  the cover price.

... Alain Passard’s new potatoes with shallots. His restaurant, L'Arpege, is one of the best, and most expensive, in Paris. RR1 is the private membership club that brings the pages of Robb Report to life. Alain Passard is one of France's most influential chefs and is someone I've long wanted to interview. But ever the innovator, Passard was no longer inspired by this paradigm and wanted to put vegetables first (meat has eventually creeped back onto the menu, but as more of a supporting player to produce). Plus, get a free tote bag! To create vegetable-only dishes that could still measure up to plates formerly laden with foie gras, lobster, and beef, Passard’s next challenge wasn’t in the kitchen, but where his produce came from in the first place. 11 Chefs Share the Thanksgiving Sides They Can’t Go Without, 10 Great Bakeries Delivering Cakes, Pies, Cookies and More This Holiday Season, Don’t Get It Twisted: The US Government Decided to Let Independent Restaurants Die, From Mixing Cocktails to Finding the Perfect Shaker: Robb Report Host’s Guide 2020, How to Roast the Perfect Thanksgiving Turkey, According to a Michelin 3-Star Chef, The Best Gifts for a Home Bar, According to a Professional Bartender, 6 of America’s Best Coffee Roasters to Kickstart Your Mornings, 13 White Wines You Can Sip and Savor Through Fall. 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Joining Alain Senderens of Parisian Restaurant L’Archestrate in 1977 was a seminal moment and Passard acknowledges that his precision and lightness of touch made a huge impact on him. The best of everything is waiting for you! This is a man who reveres local, seasonal, organic food: a concept that has been embraced by every big Western chef. It was a gorgeous day to check out the French countryside and our day started with a tour around the beautiful estate with the head gardener who explained the … Data journalist Federica Cocco examines how pubs are holding up, Hudson Lockett explains why Beijing put a stop to the biggest listing in history, The pandemic has shaken business to its core. So he started three gardens outside Paris that supplied the fruit and vegetables to L’Arpege. The gardens are critical to Arpege because in 2001, three decades into his career, Passard put the restaurant's three Michelin stars on the line by taking meat and fish off the menu. Nothing is refrigerated overnight; instead, what diners receive is as fresh as he could possibly serve it, thus allowing the purest expression of the produce in his cooking. Then shortly after, Alain Passard created the “Bouquet de roses” apple tart, a tart that honours both the flower and the fruit. My destination is this country estate, whose chateau dates back to the 12th century. The garden lunch menu can include meat and seafood. But as impressive as it is, the key ingredient of Arpege's success actually lies far away from this kitchen. And his influence hasn’t waned either. You can selectively provide your consent below to allow such third party embeds. Alain Passard 45m. Whether it is the power of the produce or chef Passard’s culinary mastership, the friendly, knowledgeable service, proud to be working there, but not snotty like at some other Parisian gourmet establishments (. Legendary chef Alain Passard rocked the culinary world when he rebooted his three-Michelin star Paris restaurant to focus on vegetables, not meat.

Breaking free from cooking meat, he switched to a fully vegetarian menu at his thee Michelin decorated restaurant in 2001. But I'm going to be lucky enough to sample more than just his strawberries from today's fresh harvest. It is expensive (usual for a Paris three star meal though), but hardly anybody can complain leaving unsatisfied from Arpège. My husband ordered the sublime, With tea or coffee the traditional petits fours are served – superb caramelised herb tuile, nice herb cookie, salted “, Arpège, somewhat they transform you away from Paris to the countryside. The following year, from 1975 to 1976, Passard entered La Chaumière under triple Michelin Star-holder Gaston Boyer, a culinary classicist. It was a drastic move for such a prestigious restaurant.