Radis daikon au céleri-branche pic.twitter.com/3scYD67jg2— Alain Passard (@ArpegeLive) October 22, 2014 Salade bleue d’automne, figue et laccaire améthyste pic ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. The most recent season of Chef’s Table, a Netflix show catering to viewers who enjoy listening to bombastic ...

In a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard’s newly translated “The Art of Cooking With Vegetables” (Frances Lincoln, $29.95, 112 ...

Delicate, sweet lobster meat should be handled with care, a fact that isn't lost on chefs Alain Passard and Ludo Lefebvre. In this video from The Mind of a Chef, Passard demonstrates how to prepare ...

It was a drastic move for such a prestigious restaurant. L’Arpege turned its back on generations of cooking tradition that usually demanded a meat protein to be the focus of main dishes on a menu. But ...

Arpege in Paris is France's first three-Michelin-starred restaurant to go almost fully plant-based. Chef Alain Passard removed all meat, fish, and dairy from the menu except honey from its own ...

Alain Passard, the chef and owner of l’Arpège in Paris, known for his cuisine a la vegetable, will be in Los Angeles to cook at the All-Star Chef Classic, which takes place this weekend at L.A. Live.

PARIS (Reuters) -French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege.

“It will be a space that awakens the true taste of autumn based on fresh ingredients with the staff who have turned into gardeners,” Passard said. The announcement of Passard’s project comes on the ...

What’s life like for a renowned chef running one of the top-rated restaurants in the world? To find out, cartoonist Blain (Isaac the Pirate) shadowed culinary virtuoso Alain Passard, in this ...

We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard’s ...