Alain Passard -- L'Arpege Restaurant Review
84, rue de Varenne 
Send to Phone
75007 Paris France
01 45 51 47 33
Métro: Varenne
Tweet
Alain Passard -- L'Arpege Restaurant is one of our 2012
| Top 10 Paris Food Rating Restaurants
| Top 10 Paris Wine List Restaurants
| Top 10 Paris French Restaurants
|
Cuisine
Open
Lunch & Dinner Mon.-Fri. until 10 p.m.Features
- Heart-healthy dishes
- Romantic setting
- Reservations suggested
- Dressy
* Click here for rating key
 When the Mad Cow crisis swept the world, Alain Passard made a crucial choice: he would eliminate the meat from his menu and devote all his talent and skills to vegetables, going as far as producing them himself. He decided to grow peas, green beans and other garden vegetables in order to cook them as fresh as possible. This resulted in an artistic, creative and elitist cuisine. The great meat scare is more or less forgotten and after his tout légµme period (absolute vegetarian era), Passard has returned to fowl, squab and shellfish which he cooks wonderfully as always. However, his treatment of the veggies remain a work of art and you'll hardly find anywhere a better beet exalted by a 12-year-old Modena vinegar, or a garden velouté of course, without a meat or fish stock) a puffed cream with a touch of lard. Cabbage, turnips and carrots acquire a new dimension with the rare oil of Argan while parsnips and rutabagas (also known as Swedish turnips) compose gorgeous accompaniments. Garden raviolis with their three vegetal consommés become stars rather than playing extras in the menu. The desserts are superb. The wine cellar is improving greatly.
|
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
THE BEST BURGERS IN TOWN
Hungry for a hamburger? From simple patties with a pickle to gourmet takes by top toques, we've compiled lists of the Top 10 Burgers in cities across the USA, including Atlanta, Boston, Chicago, Los Angeles, New York and San Francisco.
