the chef the organic gardens arri re cuisine bookings contact arp ge house kitchen the restaurant 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 1 2 3 4 5 our menus lunch tasting menua la cartevegetable tasting menudinner tasting menuthe gardeners lunch autumn 2016 145 this morning the gardens offered a wide range of tastes . let yourself be guided by the cook s improvisation . the chef offers a stroll into an association of vegetables grands crus from the vegetable garden fine multicolored vegetable ravioli 84 vegetable consomm gratinated onion from our bois giroult garden 82 parmigiano reggiano sushis flowered with fig tree leaves 90 ephemeral collection vegetable purple tartare with back olive 82 a snapshot of this morning s vegetable garden rainbow tomatoes with olive oil 72 garden varieties cooking from memories creamy risotto with garden treasures 110 onion zucchini flower belkaro bell pepper multicolored jardini re & fine semolina 115 vegetable merguez sausage aiguillettes of chausey lobster with c tes du jura wine 165 emmanuelle & j r me marie coast fishing from the gulf of morbihan with fresh harissa 145 vincent rou s selection louise passard heritage carvery 140 farmers from our regions sweets candied stuffed tomato 50 geranium sugar color flavor & summer scent 46 gardener s dessert crunchy millefeuille with fruits from our garden 50 sweets ile flottante moka citronella 44 green cardamom profiteroles with holy grass ice cream 46 salted butter caramel autumn in the garden 340 sushi flowered with fig tree leaves ephemeral collection rainbow tomatoes carpaccio garden varieties cucumber with sorrel almond praline fine multicolored ravioli from the garden vegetable consomm cabbage leave stuffed with roman camomile parmigiano reggiano belle saison puff pastry tart tomato caramel vegetaball with burgundy hazelnut garden bolognese sauce brioched burger with fresh harissa farmed mussels from chausey arlequin jardini re with argan oil young carott beetroot flamed aubergine cigaline strawberries with garden herbal tea mixed flavors candied flavored tomato geranium sugar sweets macalambo tuile biscuit caramiel earth & sea in october 390 chaud froid of egg with maple syrup 4 spices & x r s vinegar tomato gaspacho belle saison with celeriac orleans mustard rainbow collection with olive oil honey from our apiary fine multicolored vegetable ravioli amber consomm gratinated onion from bois giroult garden parmigiano reggiano ratatouille with fresh harissa flamed eggplant vegetable purple tartare with black olive beetroot chausey lobster aiguillettes with c tes du jura wine emmanuelle & j r me marie large heritage carvery farmers from our regions profiterole with holy grass ice cream caramel with salted butter crunchy millefeuille with fruits from our garden garden ice cream sweets macalambo tuile biscuit caramiel the chef careerinspirationthe five sensesvideo recipe1980 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 . 1986 1996 stars opening of arp ge 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 . 1997 2000 meats 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 . 2001 2016 vegetables vegetables have been the centrepieces at the arp ge since 2001 . in 2002 the first vegetable garden was put together in fill 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 . 2016 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 . les petits pois la fraise d alain passard par alainpassard more videos http www.dailymotion.com alainpassard the organic gardensthe earth 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 . the people 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 . actions 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 vegetable basketsour formulas dear friends arp ge 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 lespaniersdalain orange.fr 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 arri re cuisine in french arri re cuisine refers to the small room located behind a kitchen . it is sometimes called a back office . the arri re cuisine of the arp ge restaurant is where alain passard exposes his creations . located just a few meters from his restaurant arp ge 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 75007 paris open from monday to friday from 9 am to 6 pm the platesbronze sculpturesephemeral creationsthe bookshis 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 arri re cuisine and on henriot quimper s online shop . tango in chauseythe 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 arri re cuisine . hedgehogfrogbrown crabspider crabthe collagesalain 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 windowanne ellul and helder da silva are master glass blowers in the eure region . they have been working with the chef