Editor's Picks

L’Arpège Restaurant with chef Alain Passard

Alain Passard is revolutionizing French cooking by bringing vegetables from their traditional role as supporting actors for meat & fish into the spotlight as stars in their own right.

Once upon a thyme… in a land far, far away (actually just about 45 minutes outside of Paris), there lived a King (aka the King of Vegetables, Chef Alain Passard) who started a vegolution and tore France (or at least its culinary heritage) apart.

Alain Passard has been revolutionizing French cooking for years by bringing vegetables from their traditional role as supporting actors for meat and fish into the spotlight as stars in their own right.
Passard grows all of his own produce on farms just outside of Paris and the legumes arrive escorted by their very own chauffeur.

The season’s farm fresh produce are placed on every table (feel free to take home that large cucumber on your table to eat the next day), but they come alive thanks to the masterful artistry of Passard in his kitchen.
The vegetables speak for themselves, but sing when faultlessly cooked and seasoned à la Passard.

Menus change seasonally, even daily, according to the whims of the chef.
Come ready to eat – Passard’s creativity is surpassed only by his incredible generosity..not to mention vivacious personality.

Passard’s true talent lies in his vegetable mastery. Dishes at l’Arpège are simple, but elegant – the highest quality of pristine produce cooked to perfection.

L’Arpège serves meat and fish, but Passard’s true talent lies in his vegetable mastery. Dishes at l’Arpège are simple, but elegant – the highest quality of pristine produce cooked to perfection and complemented by a flawless flow of oils and spices, all arranged into a work of art on each plate.
The service is friendly and accommodating without being sycophantic.
After several amuse-bouches (get ready – just when you thought your bouche couldn’t be any more amused, yet another one may arrive on your plate), opt for the tasting menu or order à la carte.
Enjoy a deconstructed ratatouille, a lighter-than-air risotto, “sushis” with vegetables atop rice or a tomato carpaccio (that will make you wonder how anyone can label that summer fruit you thought you knew a “tomato” ever again).

Dining at l’Arpège is a truly unforgettable experience.

And they lived organically ever after…

Photo of Alain Passard by Pauline Le Goff

Rebecca Leffler

Rebecca Leffler is a writer, journalist and wellness consultant. She is the author of best-selling French book Green, Glam & Gourmande and follow-up title Green, Glam & Happy. Her book “Très green, très clean, très chic: Eat (and live!) the new French way with plant-based, gluten-free recipes for every season” was released in 2015. Follow Rebecca at Lafleurparisny.com.

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