Arpège

The girlfriend who has traveled all over the world to try L’Arpege, who won the “World Famous Chef Choice Award” in 2019: Although there is no sign outside the door, it is difficult to find a seat in the alleys of Paris. If you hate Michelin, you have to be surprised. But then the blood fight will hurt and not want to be = a big circle ​

A small idyllic shop, the things inside are very fresh, the egg pudding is really good, there are really eggs, the purple potato mash is very sweet and delicious, and the dumplings inside are also delicious.

A special place to eat in Paris, near the Rodin Art Museum. This one used to get Samsung mainly for meat, but then turned to vegetables, and still kept Samsung. It was a legend. The chef was very cute and took a group photo. The dishes are more innovative, especially the taste, not the traditional taste.

A chef who once made a reputation for meat cuisine suddenly decided to return his culinary philosophy to the origin of vegetarianism, and since then the heart of his cuisine has completely changed from the traditional French soul sauce. To say he is a chef, a restaurant owner, is inaccurate, he should say he is a philosopher, an artist, because he does not chase to build his own dining empire, the world only this store, he personally cook here; He also does not drift, does not flatter diners, and completely follows his own ideas. This is perhaps why he values the location opposite the Rodin Museum very much. Breaking the rules and restrictions that once bound him, he cooks his own style. Because of this, diners who are not fully open to taste may feel that they do not understand it.

The great philosopher and chef of the L'Arpège kitchen: Alain Passard, Michelin 3 stars since 1996 When other chefs are still promoting the concept of "farm to table" (From farm to table), Alain Passard left them behind early. In 1996, he took 3 stars for natural seasonal cuisine. If you are a vegetarian, or want to see how vegetarian French cuisine is advanced (Chengyuan and the half-nung boss in Shanghai just asked me this question yesterday), board the elegant hall, here with the seasonal changes of vegetable cuisine will not let you down. At a time when his peers have become opinion leaders and public figures, Alain Passard seems maverick. He is the only restaurant where business has never been his interest. No other famous chefs in the same name restaurant, they can no longer see them personally cooking for you, they have become the image and name of the scenery, expanding their own catering business map. However, Alain Passard is still cooking for you personally. From the restaurant opened in 1986 to today, 30 years are like a day. In 2001, he removed red meat from the menu, so if you want beef, mutton or duck, there is no. He later bought three organic farms in Sarthe, Eure and Manche around Paris. The ingredients used every day were delivered straight from the farm to the back kitchen of the Paris restaurant that morning. Plant your own vegetables and make them yourself. No vegetables are kept in the fridge, which is unique to Passard. Beyond cooking, he is an artist. Next to the restaurant is a gallery where he exhibits a series of food-inspired collages, as well as metal sculptures. (L'Arrière Cuisine: 57 rue de Bourgogne, Monday to Friday 9am-8pm) This may be why he chose the restaurant opposite the Rodin Art Museum. And he should have deliberately not named the restaurant by his own name, but a name that I don't know if I don't check the dictionary: L'Arpège. Means arson. Even if you don't understand, you can feel the high artistic conception. That is because music is his second passion. The painting and sculpture can only be the third? Oh, forget to say, he is also keen on skydiving, a small hobby, has only jumped more than 1,000 times. Can do so It's eventful, and he feels like he's just playing around. Maybe he can find another way with the attitude of playing. I personally have been applauding all kinds of breaking bonds. Eat at the restaurant in Alain Passard, you are actually eating his philosophy, his thought world. Only by entering his restaurant with no royal atmosphere or luxury decoration or art deco style can you possibly understand it. His dishes are also very "Zen". Contemporary art style. Fresh broad beans picked this morning from his own farm have been served on the table in a few hours: lobsters that still show vitality after cooking: colored Italian dumplings, color only comes from the natural ingredients themselves: strawberries are also the original taste of nature when you were a child: Another signature dessert is the "rose" apple tower, which is sliced into roses: he is ranked 17th on this year's "50 best restaurants in the world" list, with only three French restaurants on the list, L'Arpège is one of them. And as the only Paris 3 stars on the list. What L'Arpège eats: Organic ingredients just picked on the day, the chef personally cooks Price: from 225 euros a single point, 140 euros for lunch, 380 euros for dinner