L’Arpège

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Forget about all the fancy proteins, usually associated with fine dining restaurants. It’s the humble herbs and vegetables that are reigning world’s most cutting edge kitchens nowadays. One of the pioneers of this vegetal trend was (and still is) Alain Passard, whose 3 Michelin starred restaurant menu is 90% vegetarian (except for the dairy, some seafood and one poultry dish on the menu). Recently I dined twice at L’Arpège and while not all the dishes were balanced enough for my taste (I find Passard classic dishes more stellar than some of the seasonal ones), I enjoyed the meals immensely. Below are the highlights of my both lunches. Please keep in mind that the lunch menu( for 140 euros) is kind of like Japanese omakase, where you are served over ten various dishes and desserts.

L’Arpège: 84 Rue de Varenne, 75007 Paris, France; tel. +33 1 47 05 09 06

The big classics- egg with sherry vinegar and spring onions
The big classics- egg with Xeres  vinegar and spring onions
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Mesclun salad with hazelnut praliné sauce- easily one of the best salads of my life…
Onions gratin- another classic and amazing dish
Onion gratin- another classic and amazing dish
Wild garlic soup with speck cream- the wild garlic vegetality and ham smokiness went so well together.
Wild garlic soup with speck cream- the wild garlic vegetality and ham smokiness went so well together.
Moroccan flavors of taboulé with yoghurt
Moroccan flavors of taboulé with yoghurt
The legendary fine vegetable ravioli in vegetable consommé
The legendary fine vegetable ravioli in vegetable consommé…
Turnip and strawberry
Turnip and strawberry
Asparagus with sorrel sauce
Asparagus with sorrel sauce
Cabbage stuffed with nettles ( with parmesan- lacked balance for my taste...
Cabbage stuffed with nettles ( and parmesan) was not balanced enough I think…
Sushi with beetroot and black olives tapenade. The rice (hidden under the beetroot) could easily compete with the perfect rice cooked by sushi masters in Tokyo.
Sushi with beetroot and black olives tapenade. The rice (hidden under the beetroot) could easily compete with the perfect rice cooked by sushi masters in Tokyo.
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Another dish that I couldn’t call my favorite…
This beetroot tartare was incredibly good.
This beetroot tartare was incredibly good.
Lobster with turnip carpaccio and honey sauce.
Lobster with turnip carpaccio and honey sauce.
Sole fish- amazing...
Sole fish
Petits-fours...
Petits-fours
Mille-feuille with rhubarb
Mille-feuille with rhubarb
Chou "Paris- Brest"
Chou “Paris- Brest”
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