Chef Passard’s dishes sing an ode to the vegetable in all its forms


On the Pass

Alain Passard

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 was the recipient of the Chefs’ Choice Award at The World’s 50 Best Restaurants in 2019.

What’s it all about? Vegetables, in short. In 2001, Passard famously 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 signature dishes over the years. On the latest menu, ‘Terre & Mer’, meaning ‘earth and sea’, white asparagus features alongside turnip carpaccio with Kalamata bottarga and a lemon grape fondue. To conclude the meal, signature desserts include a mouth-watering macaron with Guanaja truffle.