Alain Passard, owner and head chef of Paris’s star restaurant L’Arpege, gives haute cuisine an unexpected twist: no meat. Fresh vegetables are Passard’s focus. No red meat in this kitchen.
Passard is passionate about his vegetables, growing them himself on a tract of land by the Chateau du Gros Chesnay. The menu is expectedly seasonal and dominated by fish, white meat, and of course, vegetables. Lobster carpaccio with olive oil and caviar and hibiscus-flavored strawberries are just two of the exclusive delicacies found at L’Arpege. A 9-course meal costs about 320 Euro, with a wine list starting at 45 Euro.