Therefore,
Alain passard makes his vegan:
That morning. In addition, like all the others, a truck filled with crate of vegetable, fruit and ultra-ferilasts park in front of the kitchens of number 84 on rue de Varenne, in the 7th arrondissement of Paris. Nevertheless, Green shirt. Nevertheless, white apron, Alain Passard attends delivery with a jovial and impatient air, starting to mentally develop what will be served for some fifty customers of the Arpège Day. For example, On the alert, his brigade is already ready to do battle. Consequently, With his three stars. Meanwhile, the chef does not forbid anything in terms of improvisation, on the contrary, he almost signed it. Meanwhile, The menu is made up every day depending on the arrivals. Nevertheless, the inspiration of the moment and a relentless rule: it will be 100 % vegan.
This is the story of a moult. Similarly, That of a man alain passard makes his vegan who has passed a love for roasting with the passion of plant. Meanwhile, Having become the youngest cook haloed by two Michelin stars. Consequently, Alain Passard bought in 1986, at the age of 26, the archestrate at Alain Senderens to make it the Arpège. Therefore, Barely a decade later, in 1996, he won a third star in the Michelin guide. Consequently, Over time, the restaurant also becomes its laboratory. Therefore, From the early 2000s, the chief made a progressive turn. Therefore, It reduces the share of animal proteins in its menus. Nevertheless, acquires several vegetable gardens, and is increasingly affirming a kitchen centered on vegetables and fruits. Consequently, “I work like a musician or a painter. Therefore, There is no creation without work. However, I am in daily cooking. However, sixteen hours a day, ”explains the one who moved in front of the curve of a white fishing and falls alain passard makes his vegan into a whirlwind in front of the beauty of an eggplant. Meanwhile, If he continues to love certain meat dishes, he no longer wishes to prepare them. Moreover, “I think you have to be radical. »»
Alain passard makes his vegan
Passard is the first
In the company of his son Louis, preparation of eggplant with shell, roasted in the oven at 300 ° C. © Mathieu Martin Delacroix 
Like the best vegetables, his decision has patiently matured. “It was first an idea, then a project, and alain passard makes his vegan today it has become a reality,” summarizes the chef. For months, all the sauces of the house have already been made without protein. Dairy products orders decreased in sight. “One day, there was simply nothing to withdraw. We were ready. The announcement was made simply. by e-mail, to all customers: from July 21, 2025, Arpège would no longer serve any product of animal origin. No announcement, no communication campaign. And no cancellation either. “People are curious. And those who love the beef coast. I want them to come too, and that they leave by saying to themselves: “It did me good”. »»
In the world, only a handful of three -star restaurants turned to a completely or partially vegetable kitchen. But none in France to date had chosen an integral passage. Passard is the first. Not to stand out. but to satisfy this creativity which pushes him to constantly track down alain passard makes his vegan new flavors and unpublished sensations.
What if the cooks were the last adventurers? By his side, the new generation is already at work. “They are visionaries. We receive a lot of CVs, passionate people, often with another sensitivity, other centers of interest. Couture, cinema, music, ”lists the one who plays admirably from the saxophone. Passard insists: he does not try to convince or give the example. “It’s my emotion that speaks. I have no desire to be followed. “To those of the profession which predicted him to” lose everything “. he replied that the Michelin, on the contrary, praised the initiative:” They were delighted that a 3-star finally did something else. »»
Alain passard makes his vegan
“The Michelin guide is delighted that a. 3-star is doing something else”
Yellow peaches and black cherries flambé with raspberry life. © Mathieu Martin Delacroix
In the small room where around thirty people are busy. the chief twirls from one post to another, questions, jokes, tastes a sauce, rectifies a gesture … Vigilant, implacable. Among the flagship dishes of the moment: a carpaccio of vegetables with decadent shades. a zucchini vapor with mint placed on an emulsion parsley-cerfeuil, an eggplant cooked with the flame served with candied melon, a roasted pepper with rapeseed oil and roasted fishing, or a tomato with orange blossom. For dessert, an almond praline with cucumber, and an angelic rhubarb. The ambition is not to respond to a fashion. to alain passard makes his vegan be part of a vague food militancy, but to bring cooking to life with its vision of the profession: respect for cycles, acceptance of hazards, the beauty of the product, the mastery of gesture. “I find it very worrying that we can still. in the middle of January, to quench your thirst with products out of season. A tomato in winter could say: “I am a glass of water!” Between the seed. the fruit, it takes five months, point, ”he asserts with the wisdom of those who saw others.
No question of falling into imitation, reproducing the texture of a shaft or the fondant of a furniture sauce. “We don’t compare. We move on to something else. Contrary to popular belief, vegetable cuisine, at this level of requirement, is not less expensive to produce. It requires more labor, a finer management of stocks, a work of cutting, spinning and eminently more alain passard makes his vegan complex preparation. “We hired four people in the kitchen, twelve in the gardens. The sauces, in particular, consume a lot of material. »»
At 69, Alain Passard does not speak of transmission, even less retirement. “I have at least twenty years of cooking left!” At one point, two lanes were offered to me: continue to redo the classics, or start from scratch. I wanted to create a kitchen of color, fantasy. I believe that the plant offers another type of memory. It only takes three or four memorable bites. »»
Alain passard makes his vegan
Further reading: Philippe Bas married at 51: The ex of Lorie does this with Valentina, far from Paris this time! – The “queen of ketamine” in Hollywood, suspected of having caused the death of the actor of “friends” Matthew Perry, will plead guilty – Marilou taught Mathieu Dufour that “chickens just have a hole” – Opposing assumed to Donald Trump, Jimmy Kimmel found himself a host country to flee the United States – Ben and Jessica Mulroney separate after 16 years of marriage.
