posted on April 07, 2011 18:25
This is my kind of Vegeterian Restaurnat as Alain Passard cut red meat from his menu back in 2001, but the Breton-born chef is no drum-banging vegetarian: the menus at this elegant restaurant, close to the Musée Rodin, still include top-notch game, poultry and seafood and just nothing red. L'Arpège remains veg-centric and is a haven for pescetarians, vegetarians and even – whisper it – vegans. It's also hallowed ground for chefs and Passard's light touch and flawless presentation has made him a true French master.
The dishes at L'Arpege by Alain Passard have made the mystery of poetry the obvious puzzles, always set to music, sonatas, concertos and symphonies around a dish. Alain Passard claims to be "a sculptor to the flame" who can marry each product with the fire that suits him. He willingly discusses the vegetable by the look, colour. " A purple, yellow, pearly white, celadon green, orange pearl inspire me. I proceed by keys. The move comes after technique. "
Alain was born on 4 August 1956 at La Guerche-de-Bretagne, France) is a French chef and owner of the three star restaurant L'Arpège in Paris. Alain is the son of musicians, Passard is also passionate about music, playing the saxophone. He recently released his first book, Les Recettes des Drôles de Petites Bêtes, a recipe book written especially for children. He is also a partner in a company that produces mustard using a 16th century recipe and has worked with silversmiths Christofle on a set of flatware made especially for eating vegetables.
Alain Passard began his cooking career in 1971 at the age of 14 working at Hôtellerie du Lion d'Or in Liffré under Michel Kerever. Passard worked at La Chaumière between 1976 to 1977 in Reims under Gaston Boyer. From 1980 to 1984 Passard worked at Le Duc d'Enghien, at the Casino of Enghien, during which time, at the age of 26, he became the youngest two star chef.
In 1984, Passard moved to the Restaurant Carlton, Brussels, Belgium and within two years the restaurant earned two stars from the Michelin Guide. And in 1986, Passard purchased the three star restaurant L'Archestrate from his former mentor Alain Senderens and renamed it L'Arpège. It took only a single year to earn its first star, then one year more to earn its second. In 1996, L'Arpège earned its third star from the Michelin Dining Guide, which it has retained ever since.
In 2001, Passard completely removed red meat from his menu and turned the focus of his efforts to vegetables, stating "I believe I have come far in the areas of poultry and meat based cuisine. Today I aspire to another exploration based in vegetables. I voluntarily erase, without regret, twelve signature dishes of the house with real reassessment. I sense a fabulous adventure in exploring the depths of my passion."
In September 2002, Passard opened his kitchen garden, a 2 hectare parcel of land run by two gardeners approximately 230 kilometers from Paris, on the property of an old Chateau in the French town of Fillé. The vegetables are grown completely organically and even the use of machines is forbidden. The only help the gardeners receive during harvest is the use of a draught horse to help till the soil.
Contact Details:
Address: 84 Rue de Varenne, Paris 75007, France
Telephone: +33 (0)1 47 05 09 06
Web Site: www.alain-passard.com
Reviews: Laissez Fare
Also The Man Who Loves Vegetables Buzz
L'Arpège Alain Passard Formal Restaurant Advert
Three-Michelin-Star chef Alain Passard from the award-winning restaurant L'Arpege in Paris, pairs up his culinary delights with the wines of Paul Jaboulet Aine. Passard describes his two schools of cuisine as "fire" and "flavour" in an unforgettable evening at the Crown Macau.