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L'Arpege Restaurant

84, rue de Varenne
75007 PARIS

Telephone: +33 [0]1 47 05 09 06
Fax :         + 33 [0]1 44 18 98 39

L’Arpege

Alain Passard settled 14 years ago in the previous restaurant of his mentor Alain Senderens, and baptized it L’Arpege in a tribute to music, his second love (or passion?). He created a décor inspired by the Art Déco style, which he affectionates. With passion, Alain Passard works the décor of L’Arpege in the same spirit as his culinary pursuits. Therefore, he developed L’Arpege in the same sense of harmony. Along the wall runs a “peau de poirier” undulating like waves, in the rhythm of Bacchanal in Lalique crystal. The seats are dressed in smooth leather, following the texture of the décor. Tune is given, in a refined and pure manner…
Jean-Christophe Plantrou, author of the “peau de poirier” works beside Alain to create furniture made of ebony from Massacar, which punctuates the space.

“The Mysterious Processes”

The cuisine of Alain Passard answers to very elaborate culinary principles, the correct cooking method, the refined aroma and an amazing indication of the origin of the produce. His cuisine is easy to savour, with a very high level of creativity, the extreme melting of timeless unexpected flavors.

ALAIN PASSARD

It was Louise Passard, his grandmother, who initiated Alain Passard to the pleasure of cooking. Like accomplices sharing privileges, together they exchanged culinary secrets around the fire, the favoured place of Louise Passard. In this environment he quickly developed a creative desire, that they put together in practice and created great joy for both.
Louise Passard, now conscious of her grandson’s passions, helped him discover the pleasure of treating someone, the excitement of the market, the fever of preparation – everything that makes a meal a ceremony and, above all, a feast.

Alain Passard debuted at the Lyon d’Or de Liffré, at Michel Kéréver, one of the rare Michelin Guide awarded restaurants in Brittany at the time. There he learned the technique of grand classic cuisine as well as banqueting, and the research in poultry chaud-froid, rock lobsters Bellevue, pièces montées, les poulardes demi-deuil… Then he moved on to La Chaumiere at Gaston Boyer, a three star Michelin restaurant. Gaston Boyer worked very traditionally, classically, a souvenir for Alain of a ‘Grande Maison’. Then he met Alain Senderens at L’archestrate. With an exceptional atmosphere, in a small kitchen the tight team worked led by Alain Senderens, Alain Passard had a baptism with fire and the relationship with it is constant. The inspiration began from there.

After three years in this whirlwind environment, he commenced his own career at the Casino of Enghien, in the restaurant Le Duc d’Enghien, where he obtained two Michelin stars. Alain Passard was not yet twenty-six.

At the Carlton in Brussels, he was awarded one and then two Michelin stars. Finally, he created L’Arpege, previously known as L’Archestrate, on the corner of rue de Varenne and rue de Bourgogne in Paris. In the tenth year of the restaurant, he was awarded the highest accolade, three Michelin stars. He was at the time the youngest two star Michelin chef in France.

L'Arpege Restaurant website