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Alain Passard. “For me, Autumn is a all about celery, swede, leeks, endives, apples and mushrooms.” DISCOVER. L'Arpège. “At L’Arpège, every ingredient comes with its own passport and provenance, and we know the experts behind all our products: gardeners, cheese makers, livestock breeders, fisherman, etc.
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Chef Alain Passard is a world-class rôtisseur, who, for...
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Les Paniers d’Alain. For all requests regarding Les Paniers...
- Kitchen Gardens
Every week, enjoy the vegetables (and fruits!) of Chef Alain...
- L'Arrière Cuisine
Chef Alain Passard has many more surprising creations to...
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Alain Passard (French pronunciation: [alɛ̃ pasaʁ]; born 4 August 1956 at La Guerche-de-Bretagne, France) is a French chef and owner of the three Michelin star restaurant L'Arpège in Paris. The son of musicians, Passard plays the saxophone.
Chef Alain Passard is a world-class rôtisseur, who, for years, has followed what his grandmother passed down to him: a passion for flames and slow-cooking meat at low temperatures. This is the passion that led Arpège to became one of the leading rôtisseries in Paris, earning 3 Michelin’s stars in 1996.
Learn about the life and achievements of Alain Passard, the haute gastronomy chef who made vegetables the focus of his cooking. Explore his restaurant L'Arpege, his gardens, his recipes and his interviews on Fine Dining Lovers.
Bienvenue. Je veux faire du légume un grand cru. Alain Passard. “Pour moi, l’Hiver est une cuisine autour du céleri, du poireau, du topinambour, des courges, des betteraves et des poires.” DÉCOUVRIR. L'Arpège.
Alain Passard, né le 4 août 1956 à La Guerche-de-Bretagne (Ille-et-Vilaine), est un chef cuisinier français, propriétaire du restaurant parisien trois étoiles L'Arpège.
Sep 5, 2006 · Esteemed chef Alain Passard venerates the vegetable at Arpège. 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.
