under Michelin three-star chefs Pierre Gagnaire, Alain Passard and Guy Savoy was enough to persuade me to give the restaurant a try. The French fusion cuisine though fairly good was less sophisticated and delicious than most...

Hi, Would they look like this? http://images.google.com/images?&q=capucines&ie=UTF-8&oe=UTF-8&sa=N&tab=wi If so, here what I know about “capucines” (Nasturtium): “Capucines” were made popular in cooking with...

Alain Passard is a French chef who now stresses all things vegetal. He’s famed for cooking a whole organic beet in a salt crust. Quite dramatic. And very good. It’s about simple food from the garden.

Eggnog in an eggshell (this dish shows the influence of the chef’s mentor, Alain Passard, of L’Arpege) Fruit plate (five kinds) The usual mignons, madeleines, etc. Despite our initial misgivings, the meal got better...

I agree with you on l’Astrance — it’s absolutetly superb, and a unique experience. The chef trained with Alain Passard at Arpege, and he’s exceptionnal. Ze Kitchen Gallerie is also very good, although not...

I beg to differ. I did have one of the best meals of my life at Arpege, but that was in 1989. At the moment, Pierre Gagnier is working at a much higher level than Alain Passard. Arpege is admittedly very good, but there is not...

’t kill me first for trying to make the schedule just right. One thing was certain, though — we would not miss l’Arpège for anything. You see, my favorite chef on the planet happens to be a disciple of Alain Passard. And from...

I can’t speak for the other two places, but I’ll tell you what I can about l’Arpege... The 360E dinner menu ar l’Arpege is 10 courses, as listed here: http://www.alain-passard.com/fr/19-diner.html. And...

have ever had. Really, right up there with Alain Passard's tomato aux epices. I have to respectfully disagree with you about Tyler’s. Although I love drinking good beer (finally) I think the food is horrible (avoid fish and...

on garlic puree and garnished with a bit of chives. This was a comforting dish. Sass, a neat counterpoint. *** As a minimalist, David appropriately chose an ordinary farm fresh egg to express his taste and artistry, also an homage...

://www.julotlespinceaux.com/2008/10/lambroisie-trop-belle-pour-toi.html Alain Passard's l’Arpège is a chef focused on vegetables and moreover on the streamlining of the cook’s “gesture”. He will serves you...

. I simply find that Passot’s cooking is more like “gastronomic” bistro cooking than the pinnacle of fine dining. In other words, I find Passot’s food to be more like Yves Camdeborde’s or Stephane...

poster that Kinch needs to do a lot better to keep up with his marketing. P.S. Trivia: “The Egg” was created and made famous by Alain Passard of L’Arpege (Paris) and it is the most vile dish I’ve ever...

center, which made a delightful pop in my mouth when masticated. Amazingly, they had a slightly liqueur-like finish. Amuse Bouche 3: Arpege Farm Egg The “Arpege” is a reference to restaurant L’Arpège in Paris and...

in its prime and focusing on their own garden and working with local farmers to get the absolute best produce. Alain Passard was invited a few months back to cook with vegetables from Manresa’s garden and local producers....