Arpège – House Kitchen
In 1986, Alain Passard opened his restaurant Arpege, previously run by his own master Alain Senderens under the name Archestrate. He named it so to pay tribute to music, his second passion and decorated the restaurant in an Art Deco style.
Alain Passard chose Lalique Cristal in pear tree waves to the rhythm of Bacchanalia for the walls of the restaurant. The smooth leather chairs seem to blend in with the movement.
The Windows are glass waves made by Bernard Pictet that contrast with the transparency of a venetian glaze and seem to play with daylight.
One of the Chef’s collages called “ Green curry Aubergine” served as inspiration for a stain glass window that welcomes guests and reigns by its superb intense colors over this temple of Vegetable cuisine.
In 1996, he obtained a third Michelin star and this year in 2016 he shall be celebrating the 30th anniversary of his restaurant!
Grands crus FROM THE VEGETABLE GARDEN
Fine multicolored vegetable ravioli
vegetable consommé – 84 €
Cabus Cabbage stuffed with wild leaves
Roman camomile – 82 €
Sushis flowered with fig tree leaves
ephemeral collection – 90 €
Colors, flavors and scents from the gardens
A snapshot of this morning’s vegetable garden – 70 €
“Rainbow” tomatoes with olive oil
garden varieties – 72 €
COOKING FROM MEMORIES
Creamy risotto with garden treasures
Kohlrabi, oignon, zucchini flower – 110 €
Spring Arlequin Jardinière
vegetable merguez sausage with harissa – 115 €
Aiguillettes of Chausey Lobster with « Côtes du Jura » wine
Emmanuelle & Jérôme Marie – 165 €
Coast fishing from the Gulf of Morbihan
Bay leaf scent & sorrel – 145 €
Louise Passard heritage carvery
Farmers from our regions – 140 €
Soufflé made with Honey from our apiary
garden ice cream – 48 €
blackcurrant, raspberry, wild plum – 46 €
Crunchy millefeuille with fruits
sweets – 50 €
Ile flottante moka-citronella
green cardamom – 44 €
Profiteroles with holy grass ice cream
salted butter caramel – 46 €
1980-1986 THE EARLY STAGES
The Chef started his career at the « Duc d’Enghien » at the Casino of Enghien. He obtained one Michelin star, then a second. It was at this address that he perfected his carpaccio of langoustines with caviar. And another one of his recipes that he still serves to this day: A Chaud-froid of egg with chives. He then received two stars at the Carlton in Brussels, Belgium.
Opening of Arpège restaurant. One star in 1987. The second in 1988. 19/20 in the Gault Millau Guide in 1990. A third star in 1996, only ten years after the opening of the restaurant.
«I like the visual and acoustic feel of cooking on the flame. This type of cooking requires numerous hours of attention to cook pieces that the chefs and I observe, turn over, feel and listen to…The meat is cooked through yet keeps its tenderness.
Vegetables have been the centrepieces at the Arpège since 2001. In 2002, the first vegetable garden was put together in Fillé sur Sarthe. In 2008, the second vegetable garden was set up in Buis-sur-Damville. Then shortly after, Alain Passard patented the “Bouquet de roses” apple tart, a tart that honours both the flower and the fruit.
Half a century of history, 30 years of Arpege and 20 years of 3 stars this year !
The dishes that Alain Passard creates have a certain poetic mystery and an obvious enigma; they are always set to music, fugues, arias, sonatas, concertos, oratorios – They are symphonies around the products.
Alain Passard describes himself as « a sculptor of the flame »; He says he knows how to combine each product with the right flame: One that strokes, one that seizes…
The Chef says the first step with vegetables starts by looking at their colour “A mauve, a yellow, a marbly white, a celadon green, a pearly orange, these are colours that inspire me. I proceed by touches. The technical aspect comes after this.”
« The very act of just looking is like a “partner” in the kitchen, when your eye is caught by a fabric, by a grain, that is the defining point, when a dish starts to take form.
The gestures, the journey of the hand, the agility of the fingers, knowing how to erase it and get to the essence, this is what gives precision.
I like listening to my cooking, hearing the subtleness of the crackling.
Taste is a simple combination of 2 or 3 flavours, it is extremely linked to textures, it should be strong yet delicate.
Scent is like the first note of a dish, it gives the tempo, a pleasant scent tells a beautiful story.
Alain Passard creates much like a fashion designer, only serving his guests with produce from his gardens. He exposes himself to the hazards of nature, and insists on serving only natural, strong and pure products.
Each day, on each delivery, the gardens offer an array of originality, creations and variations. Assisted by craftsmen, farmers, fishermen that are carefully selected, Alain Passard never ceases to amaze us, often by disregarding the boundaries of a menu, he improvises…and catches you by surprise.
The Organic Gardens
Sandy soil and an apiary in the Sarthe region, clay soil in the Eure region: we care about preserving the environment.
Draught animal power, no pesticides, no chemical fertilizer, watering holes for batrachians, stone houses for the weasels, hedgehogs and reptiles, perches for raptors, hedges, embankments and trees for the birds ; all of this wildlife is welcome in our gardens, this way we avoid any treatment.
Six gardeners work at the vegetable garden in Fille sur Sarthe. Three people look after the vegetable garden in Bois- Giroult. The latest one, the garden of Porteaux, located opposite the Mont St Michel bay, has it’s own orchard. For the wellbeing of the gardens as well as the earth, there are two donkeys, two foals, as well as cows, chickens, and a goat.
I grow my own vegetables to be able to tell a story from the grain to the plate…and to be able to combine the chef’s touch with that of the gardener, two passionate professions! Through these gardens, I have trusted nature with my creativity; it is nature that dictates my actions. The most beautiful cookery book was written by nature itself!
Our vegetables in your kitchen
Arpège’s vegetables in your kitchen, it is now possible ! Every week, we offer you to get a vegetable basket, composed of seasonal treasures coming from our kitchen gardens located in the Eure and the Sarthe regions. Harvested on the very morning by our gardeners before showing their roots in Paris, these 100% natural gems will shine in your plates !
Discover how it works by clicking on “our formulas” section !
Our 2 formulas :
1 basket at 40 €
1 basket at 60 €
These prices are given on an indicative basis, they depend on the season and composition
Our baskets are only composed of seasonal varieties.
Every Monday morning, you will received an email indicating the opening of the sale.
To order your basket, send an email at : email@example.com
We will confirm your order by return mail.
Kindly note we do not deliver baskets, which are to be taken at the restaurant directly.
Baskets are to be paid on the same day.
Alain Passard’s Team
In French, Arrière-cuisine refers to the small room located behind a kitchen. It is sometimes called a back office.
The Arrière-Cuisine of the Arpège restaurant is where Alain Passard exposes his creations. Located just a few meters from his restaurant Arpège, it shows another side of the Chef’s personality in which his love of the beauty of actions expresses itself beyond fine dining.
57 RUE DE BOURGOGNE
Open from Monday to Friday from 9 am to 6 pm
His passion for beautiful actions and the region of Brittany brought Alain Passard and Henriot Quimper together to create a collection of 4 plates, from his book « Collages & recipes ». Each plate’s decoration is handmade by painters from the factory in Quimper.
Price 70 € per plate ‐ 250 € for the collection of 4
Sold in the Arrière-Cuisine and on Henriot Quimper’s online shop.
Tango in Chausey
The chef of the Arpege wanted to break with the traditional cutting of the lobster, he looked for a new way to slice and present it. He wanted to go on a bit of an adventure. He paid a visit to his friend and neighbour at the time who was Jacques Vilain, the curator of the Rodin museum and told him the story of these slices of lobster that he could imagine made into bronze…Jacques Vilain gave him the address of a foundry in Malakoff where the chef sunk his teeth into this new project.
After a first life size version, he decided to make a large version of 2,5 m instead of 30cm, this time at the Art foundry of le Plaine in Saint-Denis. The rest is history and can now been found exhibited in the Arrière-cuisine .
Alain Passard’s collages are almost like a translation by images of his passion for beautiful actions: a play on colours & textures that are just as visible when framed as when they are on the plate.
48 of these collages made it into a book but you can discover numerous previously unseen works at 57 rue de Bourgogne
Please note: certain originals and reproductions of collages are available for sale. Price on request.
THE STAIN-GLASSED WINDOW
Anne Ellul and Helder Da Silva are master glass blowers in the Eure region. They have been working with the Chef for many years in their company Lux Maima to create stain-glassed windows inspired by his collages. It is they, with the cabinetmaker Jean-Christophe Plantrou who created all of the stain-glassed windows and screens in the Arpège restaurant.
THE MUSICAL THEORY OF VEGETABLES
This coverage by Sophie Bensadoun offers an insight to understanding from the inside the love story between Alain Passard and products of the soil. « The creativity of vegetables is like an inebriation » he says. To flambé the beets, smoke the potatoes, cook the onions over a wood fire, listen to the vegetables and watch them…Everything is possible and everything comes to life daily, in the vegetable garden and in the kitchen of the Arpège.
DVD ‐ 60mn French & English. 15,50€
Collages & RECIPES
« I like hands in the kitchen, their beauty, their agility, their grace, they obey to the eye, pose and define the plate, they make all the difference, I see them as if they are on a true journey! »
In this book, the Chef shows 48 vegetable plates of recipes that he cut up and illustrated himself. Alternative Editions 29 €. Also available in Dutch, English, Portugese, Korean and Russian.
Recipes of FUNNY little creatures
In 2005, Alain Passard brought out his first cookery book as part of the collection of the funny little creatures of famous writer and illustrator Antoon Krings, who did the illustrations. Published by Gallimard, available for 13,70 €. Also available in Russian.
The besT of the vegetable garden
Co-signed by Alain Passard and Catherine Delvaux, the book is an album of over a hundred photos of vegetables straight from the chef’s gardens. Each of the 65 vegetables gets a special mention by the Chef. Larousse Editions 29,90 €
In the kitchen with Alain Passard
For over two years, Christophe Blain followed Alain Passard from his kitchen to his vegetable gardens. From this relationship, this comic book came to light with a full portrait and sixteen recipes that are representative of the Chef’s cuisine.
Gallimard Jeunesse Editions, 17 €. Also available in English, Spanish, German and Italian.
BOOK A TABLE AT RESTAURANT ARPEGE
Reservations can be made by phone at +33 1 47 05 09 06 or via the web form below
Restaurant Arpège is open from Monday to Friday all year long.
From 12 to 2:30 pm at lunch and from 7 to 10:30 pm at dinner.
This is a booking request form and your reservation will be confirmed by email if a table is available on the required date. Thank you for your understanding.