I think it's genius what Alain Passard does. Not necessarily because he was the first (or one of the first) to explore salad leaves and root vegetables while other high end chefs were still heavily relying on animal products.Or that since many years his restaurants L'Arpège (84 rue de Varenne, 75007,Paris; tel. 01 47 05 09 06 ) has 3 Michelin stars and Passard's apprentices like Pascal Barbot have their 3 stars of their own.
Recent Comments