EVENTS PLANNER
This advocateof kitchen garden cuisine is rooted in the times, drawing inspiration from nature to awaken our taste buds!
"Every day is the first day" for this poet of the kitchen garden. Alain Passard is a virtuoso dilettante who has been viscerally attached to his ovens for over 35 years. He started out as a pastry chef, then went on to become a great roaster, perpetuating the teachings of his grandmother: a passion for the flame and the long, low-temperature cooking of meats. It was this finely honed talent that led L'Arpège to become one of the capital's leading rotisseries, awarded three Michelin stars in 1996. In the early 2000s, Alain underwent a profound break in his creativity that led him to explore unexplored horizons. He rediscovered the garden, its fruits and vegetables, and realized that he had never really given them a voice. This led to a new era in which he placed the vegetal fabric at the center of his compositions. An advocate of vegetable-based cuisine, he is firmly rooted in the times, drawing his inspiration from nature to awaken our taste buds and delight our eyes with an array of colors. The Chef soon became the owner of two kitchen gardens (Le Bois Giroult - 4 ha and Le Gros Chesnay - 3 ha), each with its own distinct terroir, and his brigade includes a team of nine passionate gardeners who ensure 100% natural agriculture. An "in-house" truck brimming with seasonal vegetables, herbs and fruit even makes daily deliveries to l'Arpège! From field to plate... What more could you ask for?
Starred dinner - Chef Alain Passard
This advocateof kitchen garden cuisine is rooted in the times, drawing inspiration from nature to awaken our taste buds!
"Every day is the first day" for this poet of the kitchen garden. Alain Passard is a virtuoso dilettante who has been viscerally attached to his ovens for over 35 years. He started out as a pastry chef, then went on to become a great roaster, perpetuating the teachings of his grandmother: a passion for the flame and the long, low-temperature cooking of meats. It was this finely honed talent that led L'Arpège to become one of the capital's leading rotisseries, awarded three Michelin stars in 1996. In the early 2000s, Alain underwent a profound break in his creativity that led him to explore unexplored horizons. He rediscovered the garden, its fruits and vegetables, and realized that he had never really given them a voice. This led to a new era in which he placed the vegetal fabric at the center of his compositions. An advocate of vegetable-based cuisine, he is firmly rooted in the times, drawing his inspiration from nature to awaken our taste buds and delight our eyes with an array of colors. The Chef soon became the owner of two kitchen gardens (Le Bois Giroult - 4 ha and Le Gros Chesnay - 3 ha), each with its own distinct terroir, and his brigade includes a team of nine passionate gardeners who ensure 100% natural agriculture. An "in-house" truck brimming with seasonal vegetables, herbs and fruit even makes daily deliveries to l'Arpège! From field to plate... What more could you ask for?