Part one of a recent meal at L‘Arpège in Paris.
Tartlets.
Hot and warm egg with maple syrup.
„Purple emotions“ with beetroot tartare and mustard cream.
Onion gratin with confit lemon, Malaysian pepper and green leaves.
Vegetable sushi with Kalamata olive.
Pumpkin and Squash velouté with rosemary infused cream.
Pigeon with nuts, beets and an intense pigeon sauce.
#alainpassard #arpege #paris #troisetoiles #threestars #michelinguide
