L’Arpège Paris

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in Paris All Michelin stars in France All 3 stars Michelin in Paris All 3 stars Michelin in France

Green star, 2026

All Michelin Green star in in Paris All Michelin Green star in France

OAD

European Restaurants 2026, 32

All OAD European in Paris All OAD European in France

The World’s

50 Best

World`s 50 Best Restaurants 2024, #45

All World`s 50 Best in Paris All World`s 50 Best in France

Elite Collection

Elite Collection Top 100 2019, #18

All Elite Collection Top 100 in Paris All Elite Collection Top 100 in France

La Liste

La Liste, #62

All La Liste in Paris All La Liste in France

Restaurant Ranking

Restaurant Ranking 2024, #78, PRO #19.50, USER #16.33

All Restaurant Ranking in Paris All Restaurant Ranking in France

Eatinerary's

Eatinerary's Locals Short List

Eatinerary's Locals Short List in Paris Eatinerary's Locals Short List in France

Chef

Alain Passard

Cuisine

Creative, Vegan, Modern French

• 2025
• 2024
• 2022
• 2021
• 2020
• 2019
• 2017
• 2015

Dinner at Restaurant Arpège

on 22 Sep 2025

by maiakovski_ maiakovski_

A QUIMERA.

E enquanto o Eleven Madison Park volta à carne para salvar o negócio, outros fazem rota inversa. Intuitivo, há 30 anos que Alain Passard traça o seu caminho. Nem sempre em linha recta. Em 1986 assumiu o restaurante do seu ex-mentor Senderens e atinge as 3 estrelas michelin em 10 anos. Em 2001 cortou a carne e fez do vegetal um manifesto – muito antes da retórica da sustentabilidade estar na moda. Ao lado de Paris, lançou as suas hortas e torna-se auto-suficiente. Curiosamente,... More

A QUIMERA.

E enquanto o Eleven Madison Park volta à carne para salvar o negócio, outros fazem rota inversa. Intuitivo, há 30 anos que Alain Passard traça o seu caminho. Nem sempre em linha recta. Em 1986 assumiu o restaurante do seu ex-mentor Senderens e atinge as 3 estrelas michelin em 10 anos. Em 2001 cortou a carne e fez do vegetal um manifesto – muito antes da retórica da sustentabilidade estar na moda. Ao lado de Paris, lançou as suas hortas e torna-se auto-suficiente. Curiosamente, no mesmo local onde passa a satisfazer uma nova e velha clientela ávida de carne, cozinhando à lareira pantagruélicos assados. O vegetal é paixão mas o rôtisseur desperta de novo. Nesta década chegam as chimère à poils et à plumes, casa borrego e pato, galinha e pombo. A sua cozinha, o seu negócio, foi sempre, afinal, uma quimera animal-vegetal. Passard é um charmeur, adora a sua horta e o seu negócio. Nunca cedeu a vender o nome nem criou sub-produtos. Está no restaurante todos os dias, cozinha e dirige a orquestra. Espalha charme e paixão. Ali formou grandes nomes da cozinha francesa. Barbot, Toutain, Grébaut, Beldroega. Muitas estrelas, um só maestro.

Recentemente anunciou a passagem a um cozinha 100% vegetal e estávamos lá na semana que tudo começou, ou acabou, outra vez. E foi um menu a cheirar a fim de festa.

Cozinha de sabor, empratamentos insípidos onde, desta vez, o tomate foi um protagonista que soube a pouco. À falta de qualquer proteína vegetal, a solução foi comer pão. E quando o cliente se entope de pão para ficar saciado, o menu está obviamente desequilibrado. Numa tendência que se tem agravado desde o covid, o serviço foi aos tropeções. Faltou finesse, atenção, classe. Faltaram detalhes, como o antigo carrinho de infusões. Faltou tempo. A carta de vinhos, que nunca foi um exemplo de ecletismo, definha agora sem que surjam alternativas, alcoólicas ou não alcoólicas, que fujam da banalidade e tragam alegria à mesa.

Hoje, o Arpège caminha para se tornar um bom bistrot clássico vegetariano, onde o sabor é rei. Para longe do glorioso restaurante 3 estrelas michelin que já foi.
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#arpege
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#maiakovskiinparis Less

Dinner at Restaurant Arpège

on 21 Sep 2025

by Kim Svigir

August 25, 2025 Birthday dinner at Arpège, helmed by French culinary treasure Chef @alainpassard. Our first visit since Chef evolved quite successfully from primarily vegetarian 🌱 to totally.

#paris #parisrestaurant #paris3stars #arpege #alainpassard #michelinguide #michelin3stars⭐️⭐️⭐️ #michelin3stars #vegetarian #france🇫🇷 #france #michelinfrance... More

August 25, 2025 Birthday dinner at Arpège, helmed by French culinary treasure Chef @alainpassard. Our first visit since Chef evolved quite successfully from primarily vegetarian 🌱 to totally.

#paris #parisrestaurant #paris3stars #arpege #alainpassard #michelinguide #michelin3stars⭐️⭐️⭐️ #michelin3stars #vegetarian #france🇫🇷 #france #michelinfrance #thequest #frenchcuisine🇫🇷 #mystorywithmichelin Less

Dinner at l'Arpège

on 08 Aug 2025

by André Michel

🇫🇷 Reporting from l’Arpège two weeks after the full vegan reset (except for honey 🍯) - Very bold move from Alain Passard (who turned 69 last Monday) : « I’m so excited for this new chapter, I have 20 more years of cuisine ahead of me! » (stark contrast with Bernard Pacaud, 77, who retired last Saturday).

He got rid of his iconic dishes (maple egg, bouquet de roses’ apple tart etc) and most plastic in his kitchen including his iconic white gloves he’s been using to cook. I... More

🇫🇷 Reporting from l’Arpège two weeks after the full vegan reset (except for honey 🍯) - Very bold move from Alain Passard (who turned 69 last Monday) : « I’m so excited for this new chapter, I have 20 more years of cuisine ahead of me! » (stark contrast with Bernard Pacaud, 77, who retired last Saturday).

He got rid of his iconic dishes (maple egg, bouquet de roses’ apple tart etc) and most plastic in his kitchen including his iconic white gloves he’s been using to cook. I asked him why he did it: « I got bored and tired. Now I’m full of joy and energy. Dead animal flesh and butter were becoming a turn-off to me. The idea is straight vegetables. No emulsifiers, no magic powders (« pas de poudre de perlimpinpin »), no gimmicks. I want a cooking where your tummy (« bidou ») feels good. You feel great and light after. But give me two years. Two winters and two springs. And in two years I’ll be fully there. Right now we are experimenting and it’s so exciting. ».

And it was already very delicious in the peak of August tomatoes. He made my heart sing with this new dish : a white ratatouille (white zucchini, tomato and eggplant with garlic and onion slowly confit for 2.5 hours on a bed of confit apple). Lovely hummus with a heart of peach. That consommé warmed my soul. And for mignardises, a sweet tomato juice and a dehydrated Verveine leaf with cacao on top. Alain is back in the kitchen working hard. And when he’s at that level, hardly anyone can beat him.

The lunch menu:
Gaspacho du frérot à l’harissa
Houmous amour
Courgette coquette
Sushi fantaisie au vinaigre de riz
Consommé du soleil
P’tit farci du potager
Salade céladon
La pomme d’amour
Nage de verveine aux fruits du verger
Tarte émeraude, reine-claude & basilic

Bravo Alain, the next two years will be incredible. And I can’t wait for the next 20! 🍏🍓🫛🌶️🍅🫐🍆🍉🥬🥕🧅 Less

Dinner at Restaurant Arpège

on 25 Nov 2024

by maiakovski_ maiakovski_

Autumn and winter at Arpège are all about joyful, fragrant, and intriguing dishes. Colours are bold, flavours are bitter and earthy, and dishes are elegantly balanced with acidic elements. When it comes to cooking seasonal ingredients, @arpege.paris is in a league of his own. Be brave and expect the unexpected. Far from being gentle, Arpège’s glorious cuisine is sometimes like a punch in the face.

@alain_passard
@anthony.beldroega
@arpege.paris

Dinner at Restaurant Arpège

on 05 Nov 2024

by maiakovski_ maiakovski_

Find the Differences - millefeuille in France, @arpege.paris (1, 2) versus milhojas in Spain, @mo_ritzmadrid (3)

Dinner at Restaurant Arpège

on 23 Feb 2024

by searching for savour

Part two of L‘Arpège.
Lobster with vin jaune and lobster bisque.
Jerusalem artichoke macaron with melted chocolate.
Gianduja soufflé.
Great line-up with a particularly outstanding Saint Aubin by Jean-Claude Ramonet.

#arpege #paris #troisetoiles #michelinguide #alainpassard

Dinner at Restaurant Arpège

on 22 Feb 2024

by searching for savour

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... More

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 Less

Lunch at Arpège

on 12 Dec 2022

by I. Anna A

Dinner at Restaurant Arpège

on 17 Nov 2022

by Neil A. Chef

I do try and keep things positive on my Instagram and leave any negative reviews only on my Facebook page, but this meal really wound me up.
“Dinner in November last year at ⭐️⭐️⭐️ Arpège……why did I feel like I had just had my pants pulled down? 😡
To give a little context for the uninitiated, this is a world famous three star restaurant where the menu pictured costs €440 before you even think about ordering a glass of water. The standard of cooking, ingredients and service... More

I do try and keep things positive on my Instagram and leave any negative reviews only on my Facebook page, but this meal really wound me up.
“Dinner in November last year at ⭐️⭐️⭐️ Arpège……why did I feel like I had just had my pants pulled down? 😡
To give a little context for the uninitiated, this is a world famous three star restaurant where the menu pictured costs €440 before you even think about ordering a glass of water. The standard of cooking, ingredients and service certainly did not come anywhere close to being deserved of the accolades listed below.”
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Michelin Guide - ⭐️⭐️⭐️
OAD - 23
W50B - 31
Best Chef Awards - 8
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

Dinner at Arpège

on 27 Jun 2022

by Jhonatan Cano

🇫🇷 a visit to the iconic Arpege ⭐️⭐️⭐️🍀 by @alain_passard

Dinner at Restaurant Arpège

on 15 Apr 2022

by Margaret Lam

(SWIPE FOR MORE PICS & VIDEO)
“There is a place up there called heaven.
There is a place on earth called Arpège.
And Arpège is my heaven on earth.”

That was what I wrote in my last post of #littlemeg_larpege before covid. But the exact feeling came back to me after 2 visits after two years. It feels so familiar but at the same time details have been changed. Even the plates with Alain’s drawings have added new varieties, and bread had changed shape to baguette form ❤️... More

(SWIPE FOR MORE PICS & VIDEO)
“There is a place up there called heaven.
There is a place on earth called Arpège.
And Arpège is my heaven on earth.”

That was what I wrote in my last post of #littlemeg_larpege before covid. But the exact feeling came back to me after 2 visits after two years. It feels so familiar but at the same time details have been changed. Even the plates with Alain’s drawings have added new varieties, and bread had changed shape to baguette form ❤️ (pic 9)

I felt so good to be back and see Chef Alain, eating his food and eating with him. He is full of energy, I think cooking is what makes him the most energetic. He never stopped smiling and drinking, and even had 5 desserts with us which I had never seen him did in the past. And his energy transferred to the guests. I am sure everyone feels happy to be back or to be there, including the friend I bumped into in one of the visits.

The reunion with chef Alain and also fabulous dining companion 😊 was one of the best experiences in this Europe trip. Food was so heavenly good and vibe was so positive and comforting at the same time. Paris may not be my no.1 dining city anymore, but Arpege will always be my top restaurant to visit in Europe ❤️

Forever 💘 #28 & #29 visits

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#littlemeg_best2022 #littlemeg_europe2022March
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#littlemeg_france #littlemeg_paris #paris #littlemeg_larpege #larpege #arpege #food #foodpics #instafood #theartofplating @theartofplating #amazing #gourmet #iphonesia #picoftheday #photooftheday #bestoftheday #igdaily #lefooding @lefooding #AlainPassard #love #friends #food #wine Less

Dinner at Restaurant Arpège

on 07 Dec 2021

by Reisa Jiang

Restaurant Arpege 1st visit — it’s been on my list for a long time, finally got to visit and it didn’t disappoint. The restaurant turned vegetarian for a few years, now meat has returned but vegetables are still the focus here. All produce arrive daily from Chef Passard’s own farm, the autumn veggie ravioli and roasted lamb were delicious. The desserts were equally enjoyable as the savory dishes, which was rare for someone who doesn’t have a sweet tooth like me. Highlight was the Vintage... More

Restaurant Arpege 1st visit — it’s been on my list for a long time, finally got to visit and it didn’t disappoint. The restaurant turned vegetarian for a few years, now meat has returned but vegetables are still the focus here. All produce arrive daily from Chef Passard’s own farm, the autumn veggie ravioli and roasted lamb were delicious. The desserts were equally enjoyable as the savory dishes, which was rare for someone who doesn’t have a sweet tooth like me. Highlight was the Vintage 2017 Comte aged by the famous Bernard Antony, the best Comte ever. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #restaurantarpege #arpege #paris #france #frenchcuisine #frenchfood #finedining #michelinstar #luxury #farmtotable Less

Dinner at Restaurant Arpège

on 12 Nov 2021

by maiakovski_ maiakovski_

ANTHONY BELDROEGA - ARPÈGE ⭐️⭐️⭐️

Amazing Chef and a gentleman.

#arpege
#maiakovskiinparis
#parisdefrança

Dinner at L’Arpège

on 27 Apr 2020

by Margaret Lam

(SWIPE FOR MORE PICS)
There is a place up there called heaven.
There is a place on earth called Arpège.
And Arpège is my heaven on earth.
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Because every time I come here I felt like I just want to stay there forever. I don’t care about making notes on details because my mind is blown away and not functioning and my head only has “this is so good!”, so I gave up writing notes other than the names of the dishes...
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The same feeling just occurred to me again while I was posting these old... More

(SWIPE FOR MORE PICS)
There is a place up there called heaven.
There is a place on earth called Arpège.
And Arpège is my heaven on earth.
_
Because every time I come here I felt like I just want to stay there forever. I don’t care about making notes on details because my mind is blown away and not functioning and my head only has “this is so good!”, so I gave up writing notes other than the names of the dishes...
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The same feeling just occurred to me again while I was posting these old pics. After 50+ posts for the past few days, I just found myself missing Arpege even more 😫😫😫. I can keep posting for a month and not get bored (but I think you might 😅)
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It is the reason why Iook forward to going to Paris, the reason I want to stay longer in Paris, the reason why I do not want to leave Paris.
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The flavor combinations are always so inspiring and original, and originality is always very important thing to me. The execution is always so spot on. The dishes brought nature to me, it feels so real and genuine. Never over the top, never try too hard. The aesthetics and artistry of contemporary elegance - only Chef Alain who is not just a magificent chef but also an extraordinary artist can come up with creations at Arpege. People can’t even copy, as it will only be like art forgery.
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Most of all, Chef Alain still has so much passion for cooking. Unlike most of the master chefs that are at his level and mainly just in the kitchen to oversee operations (if at all in the kitchen), Chef Alain is still cooking every work day either at the restaurant or at the garden. Just recently after Paris’ lockdown, we talked and I asked how he was. He said “I am ok Margaret. I cook lot in a garden. I feel very good”. This is Alain. Up to these days he still derives the most happiness in cooking. When he saw fresh vegetables at Arpege or the garden, his eyes were beamed with joy, his face turned smiley like a kid.
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I love very bit of this place. My heaven on Earth.
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I just shared some of my favorite things, moments, and thoughts with you. I hope when I go back (who knows when 😢), I can continue to share again.
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My favorite place in the world! #littlemeg_best2019 Less

Meal at Arpege

on 22 Aug 2019

by Jhonatan Cano

Dinner at L’Arpège

on 18 Oct 2017

by Josef Walch

Fantastic vegetables and fish

7 / 10

Dinner at Arpège

on 13 Feb 2017

by Gabriel Fanous

Very good meal. Well executed and good products. Service also excellent.

9 / 10

Lunch at Arpège

on 26 Jun 2015

by I. Anna A