Overview

• Since July 21, L’Arpège’s menu excludes meat, fish, dairy and eggs, relying solely on honey from Passard’s own beehives as the lone animal product.
• Passard spent a year refining the entirely vegetable-based offerings and describes the project as a two-year culinary experiment rooted in environmental concerns.
• He says he remains unfazed by the potential impact on his three Michelin stars, which he has held since 1996 after initially removing red meat from the menu in 2001.
• Michelin Guide director Gwendal Poullennec expressed support for the transition and affirmed that L’Arpège will continue to be judged by its established criteria.
• International counterparts such as Eleven Madison Park in New York and De Nieuwe Winkel in the Netherlands have shown that plant-based haute cuisine can maintain or earn Michelin stars.