Arpège’s Radical Culinary Pivot
In July 2025, Chef Alain Passard unveiled a new direction at L’Arpège in Paris—eliminating meat, fish, eggs and dairy, save for honey from its own hives. This historic shift makes Arpège the first three‑Michelin‑star restaurant in France to embrace a predominantly plant‑based menu.
Chef Passard’s Journey
Passard, aged 68, first removed red meat from the menu in 2001, drawing on produce from his own organic gardens. Now, motivated by a love of nature and reducing environmental impact, he has broadened this philosophy to exclude all animal‑derived food except honey.
Signature Dishes & Pricing
The new menu features inventive vegetable creations: a tomato “mosaic”, flamed aubergine with melon confit, and a medley of carrot, onion, shallot & cabbage. Set menus are priced at €260 for lunch and up to €420 for dinner.
Timing & Significance
L’Arpège has held three Michelin stars since 1996 and retains them under this plant‑based transition. This move places Arpège alongside New York’s Eleven Madison Park in vegan haute cuisine innovation.
Global Context & Market Trends
Per capita meat consumption in France dropped by about 6% between 2003 and 2023, while plant‑based food sales rose 9% in 2024, reaching €537 million. Arpège’s transition reflects wider ecological and culinary shifts.
Chef’s Vision & Legacy
Passard describes his evolution as moving toward “a cuisine of emotion… closer to painting and sewing.” Having launched vegetable‑focused haute cuisine nearly 25 years ago, this latest pivot marks a defining creative milestone.
Source: Ndtv