L'Arpège

Frommer's Review

L'Arpège is best known for Alain Passard's specialties -- no restaurant in the 7th serves better food. Surrounded by etched glass, burnished steel, monochromatic oil paintings, and pearwood paneling, you can enjoy such specialties as couscous of vegetables and shellfish, lobster braised in the yellow wine of the Jura, braised monkfish in a mustard sauce, pigeon roasted with almonds and honey-flavored mead, and carpaccio of crayfish with caviar-flavored cream sauce. Although Passard is loath to include red meat on his menus, Kobe beef and venison sometimes appear. He focuses on fish, shellfish, poultry, and -- his passion -- vegetables. These he elevates to levels unequaled by any other chef in Paris. The signature dessert is a candied tomato stuffed with 12 kinds of dried and fresh fruit, served with anise-flavored ice cream.

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