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

The Alain Passard episode of Chef’s Table shows a chef who took a major risk at the height of his career that, against all odds, paid off. By abandoning meat in favor of an all-vegetarian menu, ...

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 ...

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 ...

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.

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.

“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 ...

After the first season of the Emmy-nominated Netflix documentary series Chef’s Table, creator David Gelb says gourmands were up in arms that no restaurant in France had been featured. Fans will soon ...

This week, as part of the magazine’s Food Issue, Adam Gopnik writes about chefs in London and Paris who are taking food to extremes. Here, with Daniel Cappello, he talks about preparing the whole ...

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 ...

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 ...