L'Arpège

More than 25 years ago, Alain Passard made what many considered an unimaginable decision: he shifted the focus of haute cuisine away from meat and fish, placing vegetables at the very centre of the plate. It was a revolution that changed the course of fine dining, with humble and often forgotten varieties becoming the stars of his cuisine.

Since July 2025, Passard has taken this vision even further by removing butter, cream, eggs, cheese, milk and animal proteins from his menus. Once again, he redefined French gastronomy, applying the techniques of classical French cooking to vegetables through roasting, grilling, smoking, braising and his signature sauces.

What surprised me most was that at no point during the meal did I miss butter, cream or animal proteins. The cuisine never felt like it lacked anything. Every dish was bold, complex and deeply satisfying. L’Arpège continues to hold its three Michelin stars, a testament to Passard’s vision and his ability to continually redefine haute cuisine without compromising excellence.