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The Best of The Best 2003: Dining - L’Arpège

Scott Haas

At L’Arpège, chef Alain Passard’s three-star Michelin restaurant in Paris, vegetables are the kitchen’s focus. Passard shocked the culinary world two years ago when he removed from his menu 12 signature meat dishes and announced that he would explore vegetables instead. “I have discovered within vegetables a palette of extraordinary flavors that can be supremely satisfying,” says Passard.

Passard patiently and thoughtfully coaxes hidden flavors from his dishes. After all, it is not easy to serve onions, lentils, or tomatoes that taste as good as beef.

L’Arpège, +, www.alain-passard.com

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