L'Arpège
Alain Passard's 7e arrondissment establishment is a dream restaurant. A dream for chefs and a dream for environmentalists. Who could fail to be impressed by the fact that his 2.5 hectare organic garden near Le Mans supplies 100 per cent of his restaurant's herbs, fruit and vegetables, and that any kitchen waste is composted and sent back to the garden to start the cycle all over again? Much was made of the 51-year-old Breton's chef decision to cut out meat in 2001, although these days, a spectacular and vegetable-heavy menu might begin with speck-flavoured cream in a vegetable velouté and culminate in baby wild boar leg, presented whole to the table. Passard opened l'Arpege in 1986 on the site of mentor Alain Senderens' L'Archestrate.
Behind the stove:
Alain Passard
What they say:
"As the bill for a dinner at L'Arpege in Paris was served up, its recipient couldn't restrain a shocked yelp." Time Magazine
New dish this year:
T-bone of Lozère Lamb with Menton Lemon and Coriander
Not a lot of people know that:
Alain Passard is the author of children's book 'Les recettes des Drôles de Petites Bêtes'
84 Rue de Varenne, 75007 Paris, France+33 (0)1 47 05 09 06
www.alain-passard.com
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