This Iconic Paris Restaurant With 3 Michelin Stars Is Going Vegan
6 Articles
6 Articles
Paris’ Arpège Goes Plant‑Based Amid EU Crackdown on Vegan Meat
French culinary legend Alain Passard has just transformed Arpège, his three‑Michelin‑starred restaurant in Paris, by eliminating nearly all animal‑derived foods from its menu, even as the European Union (EU) moves toward restricting plant‑based foods from using meat‑related terminology. Arpège is the first restaurant in France with three Michelin stars to go predominantly plant‑based. This pivot positions Arpège at the intersection of haute cui…
The prestigious French chef Alain Passard made history again, becoming the first chef with three Michelin stars in France to offer a menu with ingredients exclusively of vegetable origin and thus opening a new chapter in the world of high cuisine.From 21 July, Passard stopped serving meat, fish, dairy products and eggs in L’Arpège, his restaurant in the elegant 7th district of the French capital, which has been running for almost 40 years.The on…
This Michelin-star chef has turned his Paris restaurant plant-based - Dining and Cooking
Michelin-star chef Alain Passard has turned his Paris restaurant vegan, removing meat, fish, eggs and dairy from the menu at L’Arpège Michelin-star chef Alain Passard has made a huge step for vegan haute cuisine by making his Paris restaurant plant-based. The acclaimed restaurant, L’Arpège, will now serve an entirely plant-based menu with the exception of [...]
Chief Alain Passard has already been famous for his husbands. Now, he has decided to remove almost all animal products from his kitchen. “I am a different boss today”. In Arpege, the luxury is now plant.
Paris, France. The prestigious French chef Alain Passard made history again, becoming the first chef with three Michelin stars in France to offer a menu with ingredients exclusively of vegetable origin and thus opening a new chapter in the world of haute cuisine. "We will follow closely the evolution of L'Arpège, keeping us faithful to our criteria," he told AFP. Passard set himself a two-year deadline to bring his culinary skills to a new level…
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