The French culinary world is witnessing a historic milestone when world- famous chef Alain Passard decided to remove almost all animal products from the menu of Arpège - the famous 3-Michelin-star restaurant in Paris.
This is the first time a 3-Michelin-starred restaurant in France has made a bold transition to vegan cuisine .
Culinary artist Alain Passard (68 years old) is famous worldwide for his masterful grilling techniques, especially the dish "chicken roasted in hay" (poulet au foin) that made his name.
However, with this latest decision, he has officially closed a glorious chapter in his career to open a new creative journey with vegetables - simple ingredients but full of potential to express emotions and art.
“Everything I have ever done with meat will remain a wonderful memory,” Passard said. “From today, I aim for an emotional culinary experience – an aspect that I can compare to painting or sewing. I am a different chef.”
In fact, the inspired decision was not a spontaneous act by Mr. Passard.
Since the early 2000s, Mr. Passard has been gradually eliminating red meat from Arpège’s menu. Now he’s boldly gone further: no more meat, fish, or dairy – just seasonal vegetables, carefully selected to create emotional culinary creations while minimizing the environmental impact.
Only honey from the restaurant's own beehives is kept as a subtle exception, implying the "harmony with nature" philosophy that Mr. Passard pursues.
Arpège officially joins the ranks of world-class restaurants pursuing vegan cuisine, such as Eleven Madison Park in New York (USA) under the leadership of artisan Daniel Humm.
Experts say the new menu at Arpège is like a vibrant summer art exhibition.
A “mosaic” of tomatoes, grilled eggplants and melon, or a combination of carrots, onions, shallots and cabbage – all presented as exquisite works of art, an absolute tribute to produce.
At 420 euros (about $493) for the most expensive menu and 260 euros for a regular lunch, the experience at Arpège is more than just a meal, it is a journey through the colors and flavors of nature, created by the hands of an artisan who has abandoned animal flesh to paint a new picture in the world of fine dining.
The trend of giving up animal meat is spreading, especially in European countries. Even at the recent 2024 Paris Olympics, the organizing committee also proactively cut down on the amount of meat served to athletes and spectators - demonstrating a clear change in awareness about cuisine and the environment./.
Source: https://www.vietnamplus.vn/phap-nha-hang-3-sao-michelin-noi-tieng-bat-ngo-chuyen-sang-am-thuc-thuan-chay-post1051989.vnp
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