ArpegeParis

economictimes.indiatimes.com:

Alain Passard is a pioneer of plant-powered cuisine. At his Paris restaurant, Arpege, he famously removed meat from the menu in 2001-well before the global trend toward plant-based dining had taken hold. This bold move caused a stir, delighting non-meat eaters and setting a precedent in fine dining.

While some protein has since made its way back into select dishes, vegetables and plant-based ingredients remain the undisputed stars of the menu. Arpege's offerings are uniquely adaptable to dietary preferences, a rarity in haute cuisine.

The secret lies in the fresh produce sourced daily from Passard's three biodynamic and organic farms just outside Paris. These farms not only supply impeccable ingredients, but also support local wildlife and reduce carbon footprint. Passard's commitment to sustainability ensures that nothing is refrigerated for long periods, preserving the essence of each ingredient.

Winter at Arpege is a celebration of earthy flavours, with dishes built around celery, leeks, Jerusalem artichokes, squashes, beets, and pears. Passard's approach transforms humble vegetables into masterpieces, proving that fine dining doesn't need to revolve around meat or fish to shine.