Arpège (Paris) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s Arpège Restaurant Review Video

Chef Alain Passard is highlighted as a revolutionary figure in the culinary world, transitioning from a rotisserie-focused, meat-heavy restaurant to a fully vegetarian one in 2001. Despite skepticism, Passard maintained all three Michelin stars and has been recognized on the World’s Best Restaurant list.

Restaurant Ambiance:

• The space is adorned with plants, offering an intimate yet cramped setting. Despite the noise and closely packed tables, Alexander appreciates the atmosphere and service.

Dishes Reviewed:

1. Tartlets (Carrots, zucchini, beetroot, and basil) – Delicate and flavorful.
2. Homemade Baguette with Normandy Butter – Exceptional bread with world-renowned butter.
3. Warm and Cold Soft-Boiled Egg – A long-standing classic at Arpège for 36 years, featuring a poached yolk, crème fraîche, aged Sherry vinegar, and a sweet-salty contrast. Unbelievably good.
4. Trilogy of Dumplings in Tomato and Basil Consommé – A fun guessing game on the dumpling flavors, complemented by a delicate consommé.
5. Gazpacho with Zucchini, White Celery, and Mustard Ice Cream – Surprising but delicious balance of flavors.
6. Lobster Preparations:
   • First with honey, zucchini, and edible flowers – Sweet and acidic, with mixed reactions.
   • Second in a yellow wine sauce with cabbage, clams, potatoes, and green beans – A traditional French dish, excellently prepared.
7. Imitation Beef Tartare – Beetroot instead of beef, with carrot yolk and beetroot caramel. Initially skeptical, Alexander was amazed by its execution.
8. Veal Sweetbread with Caviar in Mussel Sauce – A highlight, with smoked eggplant caviar stealing the show.
9. Candied Tomato with Verbena Ice Cream – A visually captivating dessert, paired with 16 secret flavors and a delightful citrus syrup.
10. Celery and Mint Soufflé with Bay Rose Ice Cream – Strange but well-received.
11. Vegetable-Based Petit Fours – Featuring carrot, lavender cream, rosemary biscuit, and buckwheat, showcasing creativity to the very end.

Service:

• Service was attentive throughout, though it faltered slightly after dessert, with a noticeable gap before clearing plates.

Alexander is impressed by Chef Passard’s ability to make vegetables the stars of the meal, praising the chef’s dedication to creativity and execution. Overall, he preferred the vegetarian dishes over the meat ones, admiring Passard’s innovative approach to fine dining.

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