Latest news with #Passard
NDTV
10 hours 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
a day 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
Toronto Sun
a day ago
- Entertainment
- Toronto Sun
Iconic French chef stakes reputation on vegan menu
Alain Passard has become the first three Michelin star chef in France to switch to an entirely plant-based menu Published Jul 28, 2025 • 2 minute read In 2001, celebrated chef Alain Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu Photo by BERTRAND GUAY / AFP Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. PARIS — Celebrated French chef Alain Passard has made history once again. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account The 68-year-old has become the first three Michelin star chef in France to switch to an entirely plant-based menu, opening a new chapter in the world of luxury dining. Since July 21, Passard has stopped serving meat, fish, dairy products and eggs at L'Arpege, his restaurant in the French capital's chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur's own beehives. Passard said the switch had been in the pipeline for a year. 'There's light in this cuisine,' he told AFP. 'There are taste sensations that I've never experienced anywhere else.' L'Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996, and has held the distinction ever since. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. Celebrated French chef Alain Passard says he is more comfortable with plantsBERTRAND GUAY/AFP Photo by BERTRAND GUAY / AFP The shift made him one of the first ambassadors of plant-based cuisine. While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant's updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs 260 euros. Passard has no plans to become a vegan militant himself. 'I still eat a little poultry and fish,' he said. 'But I'm more comfortable with plants. They allow me to learn.' 'Colossal task' French chef Claire Vallee knows from experience that Passard is up for a challenge. This advertisement has not loaded yet, but your article continues below. 'It requires a lot more preparation, knowledge and research,' Vallee said of plant-based dishes. 'It's quite a colossal task.' In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA –- which stands for Origine Non Animale ('Non-Animal Origin') –- thanks to crowdfunding from supporters and a loan from a green bank. French chef Claire Vallee poses in front of her now closed vegan restaurant in Ares in 2021MEHDI FEDOUACH/AFP Photo by MEHDI FEDOUACH / AFP The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants. Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. This advertisement has not loaded yet, but your article continues below. In the Netherlands, De Nieuwe Winkel's plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos, said Passard's announcement was 'a major event'. But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. Celebrated French chef Alain Passard's restaurant L'Arpege earned three Michelin stars in 1996, and has held the distinction ever sinceJEAN-FRANCOIS MONIER/AFP Photo by JEAN-FRANCOIS MONIER / AFP 'It's exceptional cuisine that not everyone can allow themselves to launch into,' he said. Michelin guide international director Gwendal Poullennec said he was 'delighted' with the transition at L'Arpege, describing it as a 'positive approach'. 'We will continue to follow the evolution of L'Arpege, remaining faithful to our criteria,' he told AFP. Passard has given himself two years to take his kitchen skills to a new level. Is he worried about losing his three stars? 'I've never thought about that,' he said. 'We're going to have to deliver. If we can maintain this level of quality, then I'm extremely confident.' Canada Editorial Cartoons Sunshine Girls Relationships Editorials
Local France
a day ago
- Entertainment
- Local France
Iconic French chef stakes reputation on vegan menu
Since July 21st, Passard has stopped serving meat, fish, dairy products and eggs at L'Arpege, his restaurant in the French capital's chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur's own beehives. Passard said the switch had been in the pipeline for a year. "There's light in this cuisine," he told AFP. "There are taste sensations that I've never experienced anywhere else." Advertisement L'Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996, and has held the distinction ever since. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. The shift made him one of the first ambassadors of plant-based cuisine. READ ALSO : 'Call the restaurant': Your tips for being vegetarian or vegan in France✎ While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant's updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs €260. Passard has no plans to become fully vegan himself. "I still eat a little poultry and fish," he said. "But I'm more comfortable with plants. They allow me to learn." French chef Claire Vallee knows from experience that Passard is up for a challenge. "It requires a lot more preparation, knowledge and research," Vallee said of plant-based dishes. "It's quite a colossal task." Advertisement In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA - Origine Non Animale (Non-Animal Origin) - thanks to crowdfunding from supporters and a loan from a green bank. The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants. Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. In the Netherlands, De Nieuwe Winkel's plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos, said Passard's announcement was "a major event". But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. "It's exceptional cuisine that not everyone can allow themselves to launch into," he said. Michelin guide international director Gwendal Poullennec said he was "delighted" with the transition at L'Arpege, describing it as a "positive approach". "We will continue to follow the evolution of L'Arpege, remaining faithful to our criteria," he told AFP. Passard has given himself two years to take his kitchen skills to a new level. Is he worried about losing his three stars? "I've never thought about that," he said. "We're going to have to deliver. If we can maintain this level of quality, then I'm extremely confident.
France 24
a day ago
- Business
- France 24
Iconic French chef stakes reputation on vegan menu
The 68-year-old has become the first three Michelin star chef in France to switch to an entirely plant-based menu, opening a new chapter in the world of luxury dining. Since July 21, Passard has stopped serving meat, fish, dairy products and eggs at L'Arpege, his restaurant in the French capital's chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur's own beehives. Passard said the switch had been in the pipeline for a year. "There's light in this cuisine," he told AFP. "There are taste sensations that I've never experienced anywhere else." L'Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996, and has held the distinction ever since. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. The shift made him one of the first ambassadors of plant-based cuisine. While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant's updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs 260 euros. Passard has no plans to become a vegan militant himself. "I still eat a little poultry and fish," he said. "But I'm more comfortable with plants. They allow me to learn." - 'Colossal task' French chef Claire Vallee knows from experience that Passard is up for a challenge. "It requires a lot more preparation, knowledge and research," Vallee said of plant-based dishes. "It's quite a colossal task." In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA –- which stands for Origine Non Animale ("Non-Animal Origin") –- thanks to crowdfunding from supporters and a loan from a green bank. The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants. Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. In the Netherlands, De Nieuwe Winkel's plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos, said Passard's announcement was "a major event". But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. "It's exceptional cuisine that not everyone can allow themselves to launch into," he said. Michelin guide international director Gwendal Poullennec said he was "delighted" with the transition at L'Arpege, describing it as a "positive approach". "We will continue to follow the evolution of L'Arpege, remaining faithful to our criteria," he told AFP. Passard has given himself two years to take his kitchen skills to a new level. Is he worried about losing his three stars? "I've never thought about that," he said.
