Arpège

Chef Alain Passard's cuisine at Arpège represents one of the most significant evolutions in modern French gastronomy. Since officially transitioning to an entirely plant-based menu on July 21, 2025, the restaurant has eliminated all animal proteins, focusing exclusively on vegetables, fruits, herbs, flowers, and honey from Passard's beehives. This bold move culminates decades of the chef's work elevating vegetables from supporting players to the undisputed stars of haute cuisine.

The foundation of Arpège's culinary excellence lies in Passard's two dedicated gardens, which supply 100% natural produce that dictates the daily menu. This direct connection between soil and plate means the cuisine changes constantly with the seasons, ensuring that guests experience ingredients at their absolute peak. The chef's approach emphasizes not just flavor but also texture, color, and the inherent beauty of each vegetable, creating dishes that surprise and delight even the most devoted carnivores.

Signature creations showcase Passard's innovative techniques and artistic vision. His fantasy sushi reimagines the Japanese classic through a vegetable lens, while his beech wood-smoked potatoes have achieved legendary status for their depth of flavor and perfect execution. The vegetable tartare demonstrates how plant-based ingredients can deliver the complexity and satisfaction traditionally associated with raw meat or fish preparations. The beet baked in a salt crust exemplifies Passard's ability to transform a humble root vegetable into a dramatic, memorable centerpiece.

The menu structure offers flexibility for different occasions and budgets. Lunch features a €130 tasting menu that provides an accessible introduction to Passard's vision, while dinner presents a more elaborate €350 tasting experience that fully explores the seasonal possibilities. Evening à la carte options range from €190 to €270, allowing guests to customize their experience. Regardless of the format, each dish reflects Passard's commitment to healthy, creative cuisine that celebrates the natural world.

Beyond individual dishes, Passard's cooking philosophy emphasizes the importance of seasonality and sustainability. His hands-on involvement with the gardens ensures he understands each ingredient intimately, from planting to harvest. This knowledge informs every preparation decision, resulting in cuisine that respects and enhances the natural characteristics of each component. The inclusion of honey from the restaurant's own beehives adds another layer of terroir-driven flavor, completing a truly farm-to-table experience that few restaurants can match.