This is probably the only Michelin-three-star restaurant where vegetables are the stars. You can still find meat on the menu, but it takes a back seat to carrots, turnips, sweet peas, or whatever other lovely plant life is in season. The pristine produce comes from Chef Alain Passard’s farm and is often picked the same day it’s served. The menu comes in two sections: the “grand crus” of the vegetable garden, and the “memory” dishes: milk-fed lamb from the Aveyron with wild celery, or fresh fish from Brittany with lovage and sweet peas. Don’t miss the tarte aux pommes bouquet de roses (tart composed of apple ribbons rolled into tiny rosettes). Reservations are required at least 2 weeks in advance.
- Margie Rynn