Passard is the ultimate farm to table chef, the maestro of vegetables.

He later reintroduced meat and fish, but in smaller doses.Passard has been planning his menu based on the seasons, sourcing natural and organically grown products from artisans and farmers, including his own: Passard's desire to work with quality products led him to create three "kitchen gardens".

Alain Passard chose Lalique Cristal in pear tree waves to the rhythm of Bacchanalia for the walls of the restaurant. It is named in tribute to his musician father, and Passard too is a talented musician and this magnificently informs his cooking.The restaurant’s interior illustrates how Alain Passard’s quest for perfection is no less intense in the decoration of his dining room than in the heart of his haute plantcentric cuisine. “Between the gardeners and me, we discuss carrots and beetroot like others speak of Chardonnay and Cabernet Franc!” Passard has explained. Discover the real story, facts, and details of Alain Passard.

The following year, from 1975 to 1976, Passard entered La Chaumière under triple Michelin Star-holder Gaston Boyer, a culinary classicist. The first took root in 2002 in the soil of The farms produce 40 tons annually of organic produce. The haute gastronomy chef who first made vegetables the focus of his cooking, the visionary Alain Passard was born in La Guerche de Bretagne.

Explore Alain Passard's biography, personal life, family and real age. He started out in the kitchen of Michel Kéréver of Le Lion d’Or of Liffré 1971-1975, one of the rare “starred” Breton chefs of his time where he learnt the fundamental of classic cuisine.

Passard purchased L'Archestrate, located on the corner of rue de Varenne and rue de Bourgogne, from his mentor, Alain Senderens, in 1986.He renamed it L'Arpège, in tribute to his love for music, and gave it an In 2001, Passard had grown uninspired by cooking meat, and introduced for the first time in a three-star restaurant, at least in France, menus that would put vegetables at the centre of the plate, effectively banning meat from his restaurant.

Animal traction is employed for plowing and harvesting. Joining Alain Senderens of Parisian Restaurant L’Archestrate in 1977 was a seminal moment and Passard acknowledges that his precision and lightness of touch made a huge impact on him. The dining room is inspired by Art Deco style with a pear tree bark freize encapsulating his devotion to nature, there’s Lalique crystal, Makassari wood detail and the stained glass windows fronting the restaurant are taken from a collage by Passard, also an accomplished artist.

L'Arpege has also produced a number of chefs and maitre d's significant to French gastronomy:

In 1977, Passard worked as a member of a small kitchen team at L'Archestrate, led by Alain Senderens.

In 1986, Alain Passard opened his restaurant Arpege, previously run by his own master Alain Senderens under the name Archestrate.He named it so to pay tribute to music, his second passion and decorated the restaurant in an Art Deco style.

The following year, from 1975 to 1976, Passard entered La Chaumière under triple Michelin Star-holder Gaston Boyer, a culinary classicist. Just click the "Edit page" button at the bottom of the page or learn more in the Biography submission guide. There, he was exposed to the fundamentals of classic cuisine.

Alain Passard Net Worth, Age, Height, Weight, Body Measurements, Dating, Marriage, Relationship Stats, Family, Career, Wiki.Scroll below and check our most recent updates about about Alain Passard's Biography, Salary, Estimated Net worth, Expenses, Income Reports & Financial Breakdown 2020! Passard opened his solo restaurant L’Arpège in 1986 in the former building of L’Archestrate that had belonged to his mentor, Senderens. This whetted his appetite for fine dining and he went on to work under the command of the legendary Gaston Boyer at La Chaumière.. It is surely thanks to Passard that vegetables now take central stage across the globe. He always credits his grandmother Louise Passard for giving him his first taste of cooking and life in the kitchen and a number of his dishes at L’Arpege today pay tribute to her.Three Michelin star L’Arpege chef Passard had an extraordinarily illustrious rite of passage.