L’Arpège

  • Facade.
  • Découpe de la betterave.
  • Photo by J.C Amiel
    Betterave croûte de sel. Photo by J.C Amiel
  • Photo © Aurore Deligny
    Salle Arpège soir. Photo © Aurore Deligny
  • Photo by © Bernhard Winkelmann
    Tarte Bouquet de Roses. Photo by © Bernhard Winkelmann
  • Alain Passard Asperge.
  • Photo by J.C Amiel
  • Photo © Aurore Deligny
  • Photo by © Bernhard Winkelmann

    L’Arpège can make an all-vegetable menu seem as substantial as one that features meat or fish dishes. Chef Alain Passard is revered for his ability to bring the garden to your plate in unpredictable ways. No carrot or beet is what it seems; no celery root or mushroom will ever be the same again. Specialties: Vegetables.

    From Around the Web...
    Culinary adventures for every gastronome…
    Washington, D.C., is defining a new mid-Atlantic cuisine…
    Chefs Chris Lanter and Aaron Siegel bring sassy Southern cuisine to Colorado…
    Get a peek inside Eneko at London’s One Aldwych hotel…
    Hearty, innovative, and updated traditional Southern fare is in delicious demand…
    The best places to brunch across the land this holiday season…
    Embrace gluten at the holidays with these special loaves…
    Photo by Herbert Lehmann/StockFood
    Your guide to choosing the best new caviar…
    A curated selection of culinary gift baskets guaranteed to wow your favorite epicure…
    The delicate, briny, farmed roe they’re serving rivals the best wild caviar…