Arpège a three star Michelin (1 of around 100 in the world) holder since 1996, in 2001 Alain changed his whole approach and menu from meat to vegetables. He retained his three stars and now celebrates 20 years as a three star restaurant. His story can be viewed on Netflix Chef’s table, Season 3, episode 1. It is inspiring and fascinating to see a top chef with such passion and creativity from his garden produce. He comments that he adds a small amount of meat ‘to keep people happy‘ what he has achieved is truely amazing and inspiring.
From Arpège website: http://www.alain-passard.com/en
Vegetables have been the centrepieces at the Arpège since 2001. In 2002, the first vegetable garden was put together in Fillé sur Sarthe. In 2008, the second vegetable garden was set up in Buis-sur-Damville. Then shortly after, Alain Passard patented the “Bouquet de roses” apple tart, a tart that honours both the flower and the fruit.
P.S yes he is wearing trousers in the second photo – thank goodness!