Arpège

I kidnapped my girlfriend who has traveled all over the world and only goes to hotpot to try L'Arpege, which won the "World Chef's Choice Award" in 2019: Although there is no sign outside the door, it is hidden in a Paris alley and it is hard to find one. No matter how much I hate Michelin, Diners should also be pleasantly surprised. But after the shopping, I no longer want it anymore = I have gained a lot of weight.

A small shop with a pastoral style. Everything inside is very fresh. The egg pudding is really good, with real eggs. The purple sweet potato puree is very sweet and delicious. The dumplings inside are also delicious.

I came to Paris to eat at this restaurant, near the Rodin Museum. This restaurant used to be meat-based and got three stars, but later switched to vegetables and still kept the three stars, which is a legend. The chef is very cute and took a photo with him. The dishes are quite innovative, especially the taste, which is not traditional.

A chef who once established his reputation with meat dishes suddenly decided to return his cooking philosophy to the origin of vegetarianism. Since then, the core of his cuisine has completely changed its track from the soul sauce of traditional French cuisine. It is not accurate to say that he is a chef or a restaurant owner. It should be said that he is a philosopher and an artist. Because he does not pursue building his own catering empire, there is only this restaurant in the world, and he cooks here personally; he does not follow the crowd, does not please diners, and creates completely according to his own wild ideas. This may be the reason why he attaches great importance to this area opposite the Rodin Museum. Break the rules and restrictions that once bound him and cook in his own style. Because of this, diners whose taste buds are not fully opened may feel that they cannot understand it.

L'Arpège, the great philosopher and playboy in the kitchen Chef: Alain Passard, 3 Michelin stars since 1996 When other chefs are still flaunting the concept of "from farm to table", Alain Passard has already left them behind. In 1996, he won 3 stars with his natural and seasonal cuisine. If you are a vegetarian, or want to see how vegetarian French cuisine can be made high-end (the boss lady of Chengyuan and Bannong in Shanghai happened to ask me this question yesterday), you will not be disappointed by the seasonal vegetable dishes here. At a time when his peers have become opinion leaders and public figures, Alain Passard is unique. He has only one restaurant, and business management has never been his interest. In other restaurants with the same name, you will no longer see them cooking for you personally. They have long become images and names with unlimited glory, and continue to expand their catering business territory. However, Alain Passard is still cooking for you personally. From the opening of the restaurant in 1986 to today, 30 years have passed. In 2001, he removed red meat from the menu, so if you want beef, mutton or duck, there is none here. He later bought three organic farms in Sarthe, Eure and Manche around Paris. The ingredients used every day are delivered directly from the farm to the kitchen of the Paris restaurant early in the morning. He grows his own vegetables and cooks them himself. No vegetables are kept in the refrigerator, which is a unique feature of Passard. In addition to cooking, he is also an artist. There is a gallery next to the restaurant, where he exhibits a series of collages inspired by food and metal sculptures. (L’Arrière Cuisine: 57 rue de Bourgogne, Monday to Friday 9am-8pm) This may be the reason why he chose the restaurant opposite the Rodin Museum. And he should deliberately not name the restaurant after himself, but a name that I don’t know what it means without looking it up in the dictionary: L'Arpège. It means arpeggio. Even if you don’t understand it, you can still feel the unattainable artistic conception. That’s because music is his second passion. Then painting and sculpture can only be the third? Oh, I forgot to mention that he is also keen on skydiving, which is a hobby. He has already jumped more than 1,000 times. He can do so many things, and it seems that cooking is just for fun. Maybe a playful attitude can open up new paths. I personally always applaud and cheer for all kinds of breaking the shackles. When you eat at Alain Passard's restaurant, you are actually eating his philosophy and his world of thought. Only with this attitude can you enter his restaurant with no royal atmosphere and luxurious decorations, and the art deco style, and you may be able to understand it. His dishes are also very "Zen". Full of contemporary art style. The fresh broad beans picked from his own farm this morning were served on the table a few hours later: The lobster still shows vitality after cooking: The colorful Italian ravioli, the color only comes from the natural ingredients themselves: Strawberries are also the original taste of nature when you were a child: Another of his signature desserts is this "rose" apple tart, with apple slices made into the shape of roses: He ranked 17th on the list of "The World's 50 Best Restaurants" this year, and only three French restaurants were on the list, and L'Arpège was one of them. L'Arpège is the only restaurant in Paris to receive three stars. What to eat: Organic ingredients picked that day, cooked by the chef Price: A la carte from 225 euros, lunch set 140 euros, dinner tasting set 380 euros