Alain Passard's Arpège restaurant goes 100% plant-based
Alain Passard makes a radical change: his restaurant L'Arpège in Paris will no longer serve meat or fish. A revolution in the world of French haute cuisine.
It's a historic decision in the highly codified world of gourmet cuisine: Alain Passard, emblematic figure of French cuisine and chef of L'Arpège restaurant (5 toques, Member of the Gault&Millau Academy), has just announced that he is banishing meat and fish from his plates for good. from summer 2025, his establishment will offer exclusively plant-based cuisine.
A coherent shift after two decades of evolution
This radical decision did not come out of nowhere.Alain Passard has been exploring the infinite possibilities of plant-based cuisine for more than twenty years, having initiated this transition as early as 2001, when he caused quite a stir by placing vegetables at the heart of his cuisine. Since then, the chef has grown his own produce in three kitchen gardens in France, supplying his restaurant daily with fruit, vegetables, edible flowers and aromatic herbs. This direct link with the land has become the backbone of his culinary creation.
This decision has aroused both enthusiasm and debate in the world of gastronomy. Some see it as an avant-garde vision in the face of climatic and ethical challenges, while others question the place of French tradition in this new culinary era. Alain Passard, for his part, remains true to his philosophy: to respect the living, to sublimate nature, to astonish without artifice.
A menu where vegetables are king
From now on, guests at l'Arpège will discover a total plant-based sensory experience, where dishes are reinvented around seasonal produce, grown without chemical fertilizers or pesticides. The chef promises even more creative menus, where taste and texture are worked on with the same rigor he once applied to meat and fish.
By definitively withdrawing meat and fish from his menus, Alain Passard is making a break with the evolution of his cuisine. at the age of 68, he is reaffirming his creative freedom, far from the shackles and habits of the past. A landmark decision in a gastronomic world in search of meaning, ecology and emotion.
