L'Arpège

Chef Alain Passard made waves years ago when he decided to put vegetables, not meat, in the spotlight at his three-star restaurant L'Arpège. Although meat is still featured on the menu, his dedication to carrots and turnips was something previously unseen. This pristine produce, which he raises on a farm near Le Mans, is often picked in the morning and served the same day in Paris. Uneaten food from his restaurant makes the return journey to become compost. Food politics aside, the flavors that Passard coaxes from these vegetables (often with the welcome addition of butter and cream) are truly remarkable. Service is discreet, as one expects at a restaurant frequented by diplomats and executives, and the dining room, with etched glass, burnished steel, and pearwood paneling, is beautiful, if a bit dated. Don't miss the cheese course, served on a giant polished plank of wood, or the tarte aux pommes bouquet de roses (a tart composed of apple ribbons rolled into tiny rosettes).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top