Paris · 7th · Fine dining
Arpège
Alain Passard’s vegetable garden
Alain Passard took meat off his menu in 2001 and built three stars around the vegetables from his own gardens in the Sarthe and Normandy: beetroot sushi, the famous hot-cold egg, a vegetable menu that changes with the morning harvest. The small room on rue de Varenne is intimate, the chef is often present and the experience is unlike any other in Paris.
Signature dish
The hot-cold egg with maple syrup, vegetables from Passard’s gardens
Fine Dining elsewhere
