When Parisians speak of Chef Alain Passard's restaurant, Arp�ge, it is in hushed, reverential tones. Descriptions of meals enjoyed here invariably include mention of vegetables; also that it... Read More
When Parisians speak of Chef Alain Passard's restaurant, Arp�ge, it is in hushed, reverential tones. Descriptions of meals enjoyed here invariably include mention of vegetables; also that it requires a good three hours of dining time spent at the table. Vegetables have become, since the early 2000s, the chef's signature. He still serves meat and his preferred method of cooking is still over an open flame, a technique his grandmother taught him. But in the past decade he adapted this talent of flamb�ing, grilling and roasting to vegetables: "Learn how to travel delicately with your pan on the open flame guaranties texture, taste, color, light and transparency with your vegetables," declares this illustrious French chef. He maintains three of his own vegetable and herb gardens to assure the highest quality ingredients: "Between the gardeners and me, we discuss carrots and beetroot like others speak of Chardonnay and Cabernet Franc!"
- Fine Dining: "This is the only restaurant in the French capital today to manage all its own fresh vegetable, herb, red and black fruit production. The restaurant's name is inspired by the chef's second love: music. Makassar wood furnishings and Lalique crystal ware round out the clubby d�cor."
- Best for Fine Dining Because: The pioneer in this today fashionable trend of allowing vegetables their full epression within a meal, Chef Passard has led the way for a decade.