Paris, France


  • Dish 1
  • Interior
  • Dish 2

Vegetables fulfil their potential under a French cheffing great

A legendary chef: One of a handful of cooks who have remained at the top of global fine dining for decades, Alain Passard needs little introduction. He has retained his three Michelin stars at Arpège for more than two decades during times of great personal and culinary change, and in 2016 he was the recipient of The Diners Club Lifetime Achievement Award at The World’s 50 Best Restaurants.

What’s it all about? Vegetables, in short. Passard famously in 2001 announced that Arpège – until then a meat institution – was turning vegetarian, and although meat has since returned to the restaurant in smaller quantities, vegetables still take the main stage. They arrive daily from Passard’s own farms and appear on diners’ plates soon after.

Signature dishes: Despite his ever-changing menu, Passard has managed to amass a number of signature dishes over the years, some so famous that diners book months in advance for the first taste of white asparagus in spring or the arrival of black truffles in winter. Other signature dishes include the dumplings, stuffed with seasonal vegetables, and the langoustine carpaccio with caviar.

Images: Thomas Collin


On the pass

  • Alain Passard

Pastry chef

Style of food

  • Contemporary French

Standout dish

  • Vegetable arlequin jardinière with argan oil semolina