Latest news with #Arpege
NDTV
a day ago
- Entertainment
- NDTV
This Iconic Paris Restaurant With 3 Michelin Stars Is Going Vegan
Arpege in Paris is now France's first three-Michelin-starred restaurant to go almost completely plant-based. Helmed by legendary Chef Alain Passard, this iconic restaurant recently decided to remove all animal products from its menu (except one). The new offerings will not contain any meat, fish or dairy. The only product of animal origin that will be used is honey from the Arpege's own beehives. This decision is an extension of the restaurant's shift towards plant-based dining, which began in the early 2000s when it dropped red meat from its menu. About Chef Alain Passard French Chef Alain Passard is among the most celebrated names in the culinary world. He has exerted significant influence on the development of French cuisine over the years. He demonstrated a dedicated interest in vegetable-centric food in the fine dining world as early as 2001. This has made him something of a pioneer in Paris's burgeoning vegetable-based culinary scene. He is renowned for his mastery of roasted dishes. One of his most famous signatures is "poulet au foin" (chicken cooked in hay). Passard's passion for nature has sparked Arpege's recent transformation into a predominantly plant-based restaurant. Passard has noted that the use of seasonal vegetables would lessen the environmental impact of the restaurant's activities. "Everything I was able to do with the animal will remain a wonderful memory," Passard told Reuters. "Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef," he added. More About Arpege L'Archestrate by Alain Senderens became Arpege when Chef Alain Passard bought it in 1986. Since then, it has become one of the most critically acclaimed dining destinations in Paris. Arpege achieved the coveted 3-Michelin-star status in 1996 and has retained it to date. The restaurant has a reputation for spotlighting vegetarian and vegan dishes. On the current menu are delicacies such as a "mosaic" of tomatoes, flamed aubergine with melon confit, and a distinctive combination of carrot, onion, shallot and cabbage. At present, the most expensive set menu costs 420 euros (approx. Rs 42,000). Before Arpege, the three-Michelin-starred Eleven Madison Park in New York had made headlines when it went fully vegan. This trailblazing restaurant is helmed by Chef Daniel Humm.
Yahoo
2 days ago
- Entertainment
- Yahoo
Alain Passard's Arpege in Paris embraces plant-based menu
French chef Alain Passard has decided to transform the menu at Arpege, his three-Michelin-star restaurant in Paris, by eliminating almost all animal products from its menu, as reported by Reuters. The move builds upon Passard's earlier decision to remove red meat from the menu in the early 2000s. Fish, dairy and meat will now be excluded. An exception to the "plant-sourced only" standard will be made for honey produced from the restaurant's own beehives. The new offerings include a "mosaic" of tomatoes, flamed aubergine with melon confit, and a medley dish of onion, carrot, shallot and cabbage. The most expensive set menu costs €420 ($493), with lunch offerings at €260 ($305). Passard is known for roasted dishes, particularly "poulet au foin," or chicken cooked in hay, but has now told the news agency: "Everything I was able to do with the animal will remain a wonderful memory. Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef." Arpege becomes the first three-Michelin-star establishment in France to adopt plant-based food. The move places Arpege alongside Eleven Madison Park in New York, US, which has undergone a similar transformation under the guidance of chef Daniel Humm. The move comes at a time when there is a growing global trend towards meat reduction. Notably, at the Paris Olympics in 2024, efforts were made to decrease the meat consumption of athletes and spectators. "Alain Passard's Arpege in Paris embraces plant-based menu" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
The Star
2 days ago
- Entertainment
- The Star
3-Michelin-star Paris restaurant Arpege switches to plant-based dishes
For the first time in a three-star restaurant in France, Alain Passard is now serving exclusively plant-based cuisine, a sign of a still discreet but real turning point in haute gastronomy. – Photo by BERTRAND GUAY/ AFP French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. A cook prepares exclusively plant-based dishes in the kitchen of Arpege, the three-Michelin-starred restaurant of French chef Alain Passard, in Paris, France, July 23, 2025. REUTERS/Gonzalo Fuentes Passard, 68, rose to fame for his roasted dishes, including "poulet au foin", or chicken cooked in hay, but has since become a leader in Paris's growing vegetable-based dining scene. "Everything I was able to do with the animal will remain a wonderful memory," Passard told Reuters. "Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef." French chef Alain Passard poses in his restaurant 'L'Arpege' in Paris during a photo session. – Photo by BERTRAND GUAY/ AFP) Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. On the menu is a "mosaic" of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs 420 euros (US$493) and lunch costs 260 euros. Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics last year, organisers set out to cut the amount of meat served to athletes and spectators. – Reuters
Straits Times
3 days ago
- Automotive
- Straits Times
Three-Michelin-starred Paris restaurant Arpege switches to plant-based dishes
Find out what's new on ST website and app. French chef Alain Passard said he was motivated by his passion for nature. PARIS - French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-starred restaurant Arpege. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. His updated menu excludes meat, fish and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard, 68, said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. He rose to fame for his roasted dishes, including 'poulet au foin', or chicken cooked in hay, but has since become a leader in Paris' growing vegetable-based dining scene. 'Everything I was able to do with the animal will remain a wonderful memory,' Passard said. 'Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today, I'm a different chef.' The updated menu excludes meat, fish and dairy, although honey sourced from the restaurant's own beehives will remain an exception PHOTO: AFP Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. Top stories Swipe. Select. Stay informed. Singapore Car that fell into Tanjong Katong Road South sinkhole removed; road remains closed for repairs Singapore Workers used nylon rope to rescue driver of car that fell into Tanjong Katong Road sinkhole Life Vet Talk: Pet owners and vets need to work together to prevent infectious zoonotic diseases Singapore Benchmark barrier: Six of her homeschooled kids had to retake the PSLE Singapore For Singapore to do well, PAP govt has to continue to hold its own: SM Lee Asia S'porean trainee doctor in Melbourne arrested for allegedly filming colleagues in toilets since 2021 Singapore Mum at 15: More teens in Singapore gave birth in 2024 Business Already owning 5 properties, woman wanted elderly dad's 4 homes On the menu is a 'mosaic' of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs 420 euros (S$631) and lunch costs 260 euros. Arpege is the first restaurant with three Michelin stars in France to move to plant-based food. PHOTO: REUTERS Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics in 2024, organisers set out to cut the amount of meat served to athletes and spectators. REUTERS
Business Times
3 days ago
- Entertainment
- Business Times
Three-Michelin-star Paris restaurant Arpege switches to plant-based dishes
[PARIS] French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. Passard, 68, rose to fame for his roasted dishes, including 'poulet au foin', or chicken cooked in hay, but has since become a leader in Paris's growing vegetable-based dining scene. 'Everything I was able to do with the animal will remain a wonderful memory,' Passard said. 'Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef.' Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. On the menu is a 'mosaic' of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs 420 euros (S$631) and lunch costs 260 euros. Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics last year, organisers set out to cut the amount of meat served to athletes and spectators. REUTERS
