Vegetables are given a chance to shine under the direction of a true French master
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 three Michelin stars at Arpège for more than two decades during times of great personal and culinary change, and in 2019 he was the recipient of the Chefs’ Choice Award, sponsored by Estrella Damm, at The World’s 50 Best Restaurants awards in Singapore.
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 autumn. Other signature dishes include the dumplings, stuffed with seasonal vegetables, and the langoustine carpaccio with caviar.
Watch the video interview with Passard after winning the Chefs' Choice Award: