Dining at the VEGETABLE KING's Restaurant - Alain Passard/ L'Arpège (3 MICHELIN STAR)

[@FishareFriendsNotFood972]

A la carte???! Blink twice if you're being held hostage Alexander!!

[@markmower6507]

Yes Sir, there is Definitely Something "Fishy" about That 🤠...

[@kutz206]

I really dont understand how so many people in the comments can be confused by the video title. Its a chef whos specialty is vegetables, but they still serve some meat, seafood, and dairy on their menu. Its not exactly rocket science.

[@eleveneleven572]

"Rocket science"....is that a salad joke ? Well done. 😅

[@markmower6507]

I had a Sous Chef that Burnt 🔥🔥🔥🔥🔥 Water. I am not surprised...

[@esztieli]

@@markmower6507wooow, this is next level, how is that possible? 😂

[@trelina]

Because the description says "The 3 Michelin star restaurant that went vegetarian about 20 years ago." It would make more sense if he wrote pescetarian.

[@kutz206]

​@@eleveneleven572I'm gonna pretend I did that on purpose 😅 we call it "arugula" over here in the states but I definitely prefer calling it "rocket"

[@johnqureshi9840]

Lobster, veal sweetbreads and caviar are my favourite vegetables too

[@JoshuaHoe]

Haha well he said eggplant caviar. 🤣

[@jlee104]

He reverted from the total vegetable menu and decided to incorporate animal proteins again but still maintain a strong focus on vegetables as part of the menu.

[@paulmikael7955]

I lived in france. They dont think that others...

[@endresac369]

Umm, one sec…ummm…*chews… the plates, candles and table cloth too!

[@blueskybluesky4014]

Lobster is a new carrot

[@caronin]

In my opinion, Chef Passard is an absolute genius. He is unafraid to turn the "standard" on it's ear and produce something that is better than the original. Arpege has been on my bucket list for many years.

[@dariusus9870]

In my opinion: snore

[@rROBdawg]

he's the best and it's not close either.

[@MrPolford]

We went there for our 25th anniversary and had the veggie tasting menu (Spring). Amazing! Chef Passard visited each table, and we did a photo and got a signed menu. During the meal, they brought our a whole roasted turbot and showed it around the room. It was for the diners who had gone with the “Terre et Mer” menu (not us). The whole experience was so great we decided that we would try to go in every season, and we did (we lived in Paris at the time). Chef Passard remembered us each time, and was a total delight. My wife was totally smitten with him he was so damn nice. The other times we went with Terre et Mer and again, superb, especially the lobster with smoked potatoes. We have all the four seasons menus signed and framed on our dining room wall. Also, it was a lot cheaper when we went, but still not inexpensive. One other thing, it’s Arpège not L’Arpège which even Alexander occasionally slipped on. So happy to watch this one, it brought back fond memories.

[@law450]

The dinnerware is just stunning! Love that the chef is the artist of the artwork on the dinnerware and the menus.

[@olliec1319]

Great to see this place highlighted. I'm into food but also vegetarian. 90%+ of restaurants out there are meat and fish centered. They have veggie options of course, but it's not what the chef (or restaurant) is most excited about, and don't inspire me to spend big bucks to go there. This might, although the price tag is still way above what I could afford.

[@killjoy362]

Tge opposite for me. So much money for side dishes. Need a steak with that

[@Percykap]

How can you be into food if you’re vegetarian? That’s a contradiction in terms.

[@Robinzorz]

​@@Percykap This is an incredibly outdated view. There are amazing Michelin star restaurants that don't serve any meat or fish. Eleven Madison Park (***) or De Nieuwe Winkel (**) are two examples that are extraordinary, also compared to any restaurant that does serve meat or fish. Telling someone he can't be 'into food's because he doesn't eat like 5 ingredients you love, is a weird take to me.

[@Bragglord]

​@@Percykaplol are you from the 50s? You can be vegetarian and still be super passionate about food.

[@Bragglord]

You say that, but what Alexander didn't mention (strangely) in this review is that you can get the 'gardener's lunch' here, which is a €185 menu with 10-12 dishes. It's completely vegetarian and is made using whatever vegetables are fresh and ready to be used on the day.

[@brel_]

I really love your videos Alexander, you always seem so excited and tell interesting stories about the chefs and restaurants. It inspires me to one day be able to afford to visit these places

[@mahautmiyashita8516]

Alain Passard, a great cook, wise and generous. A french fighter.

[@jonyork9143]

Amazing channel, been following you from the beginning. Congrats on so many subscribers. I was prepared to not Lil arpege when I went there in 2023, but I was blown away by the skill and passion of the kitchen. Looking forward to your California content.

[@TimK2646]

absolute genius. You are dressed like James Bond never shaken never stirred

[@TheDunbelievable]

I’ve never seen lobster pulled so delicately from the shell intact. Bravo.

[@daishomaru7682]

Wow, I didn't know Alain Passard went on a vegetable inspired path. Then again, he did fight against Iron Chef Hiroyuki Sakai, who also has a lot of experience with vegetables, so I'm not too surprised.

[@nautica1504]

so you know absolutely nothing about him?

[@daishomaru7682]

I heard of him, but didn’t know what he did after Iron Chef.

[@nomadicchef5337]

This chef (like all great chefs) truly understands the concept of ‘flavour’ and that decadence is ultimately a result of ingenuity, which doesn’t necessarily require luxury ingredients or copious amounts of butter.

[@robinsandquist]

Always fun seeing you check out vegetarian places, keep it up Alexander!

[@robinsandquist]

Would be even more daring if it went full vegetarian! :)

[@robinsandquist]

7:34 More stuff like this would be great! Hopefully I can try it one day.

[@fzbojek]

@@robinsandquist can you please recommend any full vegetarian michelin restaurants?

[@robinsandquist]

@@fzbojek Well he covered this place! kzbin.info/www/bejne/nZmQYZl3app3g5osi=PRoF7osR0d7f7o64

[@ivankowalski5009]

It would be fun if only it was true

[@LesPaulGothic]

Thank you for the review! Will go there try myself next month 🙌

[@nicolaslorand595]

Just a tiny mistake Bordier butter comes from Brittany, near Saint Malo

[@AlexDodig]

Some people from Bretagne (Brittany) will argue that this is not just a tiny mistake. 😅

[@nicolaslorand595]

@@AlexDodig I do agree ... 😏

[@Glanthor88]

Köszönöm szépen, hogy a videóid által elutaztatsz olyan helyekre, olyan élményekre amiket én sosem fogok megtapasztalni. ezekkel a videókkal is kis ablakot nyitsz a világra számomra.

[@chantalferreirapulzone3630]

I can't believe that this channel doesn't have more subscribers, excellent content

[@Jbp658]

I really like when you talk about where certain things come from, like the butter from Normandy.

[@vinekeep1]

'can see the flavour of the dishes from the way ingredients are cooked, stand out skills and food knowledge, amazing'

[@roboliver9980]

Wasn’t too sure and then that rainbow of colour on a plate of a first course arrived. Sublime.

[@brhvitor4]

I have been watching since your first video when you only had 1k subscribers. Just as a friendly feedback, the editing felt a bit off and too rushed, especially at the start. I understand the change, but for a long-time viewer, the older intros felt better.

[@rustinpieces]

What I do with Alexander's video's - I play them at 0,75. Works wonders!

[@bossman674]

Finally. I’ve been waiting patiently 😂😂

[@corgeousgeorge]

Love the creativity. Excellent.

[@Nib97]

Love your videos Alexander ❤ Waiting for more😊

[@OngoGablogian185]

Interesting. Never realised lobster is a vegetable.

[@cbarreto11usa]

It turned vegetable last month. Looked like the fisherman caught one and it screamed: I am not a crustacean.

[@30763076]

Man the design outside the door is really cool.

[@Kees247]

Thank you. Another highlight.

[@nicholasupson6779]

Vegetables as the star of the show from the VEGATBLE KING. All I can remember is that glorious lobster, the sweetbreads and the caviar.

[@zkproof]

the most important trait you have is HONESTY. So when you say something is really good, we know it REALLY is! Hajra!

[@NihilisticHedonism]

Congratulations on winning the ATP 250 title in Bucharest. First title since 2018 and well deserved too!

[@olivierboily8887]

Best meal of my life was lunch at Arpege vegetarian menu with extra duck and a lot of wine great talk with chef Alain and the table next to mine

[@munchindiafoodtruck]

Superb as always. The review is enticing , entertaining, I am already salivating !!! A must visit when we are in Paris ❤

[@dorutarcau2855]

Thank you for this amazing content! You are amazing!

[@dirkstowe]

I really enjoyed the music you had before! But, still really enjoy your videos!!

[@melissalambert7615]

Some very creative dishes. The beet tartare was playful.

[@ivankowalski5009]

Incredible chef, a true genius. How he grows those vegetables that look just like a lobster is amazing!! 😅

[@markmower6507]

5:19 , 🤔 that egg looks so good I am having a moment like in that movie with the pastrami sandwich...

[@SurShuru]

It’s kinda alarming how so many people just don’t understand that “vegetable-focused” doesn’t mean “vegetable only.”

[@rROBdawg]

they don't teach comprehension anymore.

[@pvoss07]

I love that restaurant so much - when did they add the painted flowers on the wall? I didn’t recall that in my previous times dining …

[@unl0ck998]

That lobster portion was insane!

[@fzbojek]

yeah, but i understand, they need make sure that costumer will get their usual portion of protein to feel fullfilment

[@ecMathGeek]

Considering he ordered a la carte, that was a proper meal rather than a tasting menu item.

[@michaelfelsinger-k2i]

Another great review ! Now this is my idea of vegetarian - complete with lobster and caviar ! All the best, Alexander !

[@YRouw]

I would love to see you try one of the few three Michelin starred vegetarian restaurant in the world - King's of Joy (Beijing). Perhaps surprisingly, China has relatively many vegetarian fine dinning restaurants. I am sure they will surprise you, as the style of cuisine is also Chinese. Other notable restaurants include: Fu He Hui, Vege Wonder and Lamdre.

[@Sassyglbeauty]

That lobster looked so yum. Both of them!

[@Vikotnick]

You have a lucky daughter, like I was a lucky son. Great stuff.

[@kjw1389]

How lucky your daughter is! 🤩

[@starofknight]

If you want an all vegetable experience try De Kas in Amsterdam. 1 Michelin star with its own gardens and greenhouse which also changes the menu up each week depending on the seasons.

[@SebastianErector]

it’s maybe a long reach, but i live in Venezuela, there isn’t a lot of good restaurants, but there is this amazing restaurant i know you would love called atrio, if you ever have venezuela in your travelling list i would really recommend it

[@dakotahenning3935]

Finally getting around to watching this

[@goldeagle2465]

Do you think you would eventually be able to Interview some of these Restaurateurs and Chefs?

[@TimoWauman]

As someone unfamiliar with the intricacies of dining etiquette, I find myself puzzled: The bill indicates that two bottles of wine were requested, yet there were only two guests at the table. Furthermore, the consumption didn't stop at wine; additional beverages were also part of the order. It seems implausible that they consumed two full bottles of wine in addition to other drinks, doesn't it? What becomes of the remaining wine in the bottles? Is it simply discarded, or could it possibly be distributed to other diners? I'm curious to know if anyone can shed light on this matter.

[@jamessurnamepending1239]

Ahhhh yes, my favourite vegetables; Lobster and mussels.

[@dajjy]

music has gone mental, in this episode. Can barely hear you describe the desserts

[@rustinpieces]

A bit overpowering indeed.

[@aacc7930]

Yes I was looking for this comment ;(

[@matthewbrealey2026]

I'm surprise they didn't core and remove the green part from the tomatoes on that starter.

[@lasalh9871]

Do you give tips too? And how much?

[@panandmax]

Interesting the wines chosen. Mostly champagne and a Pinot which can go with just about anything. And at €121 the cheapest wine I think I’ve seen you buy!😊 Why not just go with champagne and whites only though. I do like that they split your portions generously and didn’t load the price. That was classy.

[@notuxnobux]

what type of vegetable is lobster?

[@davidc5191]

Or sweetbread. I think the idea of the restaurant is that vegetables are the star of the show, but not the exclusive players.

[@tete0148]

We can see on the bill two full bottles, did you drink it full during dinner, or brought it back ? (I'm not used to this kind of restaurants with 600€ bottle)

[@ruud24k]

I was wondering about that too. I doubt the Pinot noir is actually full bottle price. A red bourgogne usually retails for at least 50,- Usually more. This would seem a bit oddly priced for it to be a full bottle. I can't find this particular one though. Yet again, I don't think it's a glass serving either because there is a single glass serving on the bill and that clearly says 1 coupe. I looked up the Tarlant champagne and that seems to retail somewhere around 200,-. That is definitely full bottle price on the bill.

[@bryonseilerXauBry0716]

Not strictly vegan. I love it❤❤

[@niranalmog4773]

Was that actually a la carte? Seemed like more than two apps and two mains to me.

[@madzia0531]

Little disappointed in not seeing a vegetarian tasting menu, however very creative ala carte

[@bryonseilerXauBry0716]

No Krug???😮😮😮

[@keithss67]

Wonderful clip 👍

[@kudakwashemwashayenyi4752]

Alex the legend

[@SlipperyShinobi]

Does the audio sound really low quality to anybody else?

[@blindnumber]

Hey slice of pizza or big mac?????

[@wallahitsnotmine4255]

Nooooo 4:42 this is not a normand butter but a breton butter 😭😭 It’s from Saint Malo

[@SuperSah44]

Good video but maybe a bit clickbaity with the title which implies that the only servings are going to be vegetables when in reality there’s plenty of seafood produce present.

[@Loptice8621]

You had a sweetbread and lobster in a vegetarian restaurant ???

[@pistolen87]

I think I'd need to make around 1 million euros/year to feel justified in spending the money Alexander spends on the fine restaurants. The dishes looked very nice though.

[@booon-booon]

Very tired comments saying "didn't know ______ was a vegetable." nowhere does it say it is a vegetarian meal - just that it heavily focuses on vegetables as the stars of dishes.

[@bastienrannou6346]

Nobody makes a better butter than Normandy as well as Brittany sir😉

[@thegeographykid2598]

Try vegetarian menu also once also please!!!!!

[@guillaumechambraud4739]

Le beurre Brodier is NOT made in Normandie, but in the Ile et Vilaine departement, which belongs to Bretagne.

[@ransomcoates546]

Given the lack of high end wine the check seemed much too expensive.

[@sydneyb.267]

How can Arpege be considered vegetarian when they serve lobster, caviar and veal?

[@MisterInfinity24]

It‘s not. It focuses on vegetable dishes and the „normal“ tasting menu is fully vegetarian :)

[@barbariumTV]

thats so nice

[@Bakul.]

How in the hell is lobster and caviar vegetarian? This is so funny 😂

[@Cant111]

I think i watched all your videos ahah

[@kingk2405]

If you like baking make his very famous apple tart the tart bouquet de roses .

[@markmower6507]

OH and I like Meat. But as a Chef I also like Vegetables. Indeed I was one of those strange children that liked broccoli and Asparagus and Spinach. So I could get down with this...

[@Jc-vn6hq]

I think a lot of have seemed to miss the fact that when he said meat he meant mammals and when he said vegetarian based it’s because vegetables are the star of the show on his menu.

[@colly7963]

Grilled vegetables. Wow. So creative. 🤭

[@sympatyk8906]

❤

[@Sokar80]

when visit Norway i try king Lobster it was ok but i like Salmon moor

[@murraymarshawn2175]

How are sweetbreads 'vegetarian'?

[@Question_Marked]

W channel GG!

[@sanjisan2437]

The true story behind the switch to vegetables is that he was such a dh to suppliers that they decided to stop supplying him. Diva stuff.

[@chillwill1590]

I was thinking the same FUCKIN THING - eggless mayo next to a huge fuckin lobster 🦞

[@konsultarvode6527]

Love that the literal first dish is made with animal protein and fat.

[@Aida-qy1ts]

WOW

[@bodyandsoulinconstanttrans9190]

thank you for a very nice video!

[@heathermartin8932]

Never wanted to eat there. Now even less so!

[@bossman674]

Onion gratin for €88. Wtaf. Also, veal sweetbread, shellfish, seafood? When did all of that become vegetarian 😂

[@SlandanStudios]

Lobster is also my favourite vegetable

[@alexandresobreiramartins9461]

I'm not a vegetarian and I despise the whole idea as privileged rich kids entitlement. But I have nothing at all against vegetarian food, as long as it tastes good. And very many do. Ps.: I would not have anything against the vegetarian crew if they didn't kept calling me a murderer for eating meat. Makes me wonder if one should go full Hannibal and prove them right.

[@corgeousgeorge]

Yas vegitable!!!

[@lemanager5864]

What is the language spoken here

[@eyewan4936]

new video when