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

We are here in the seventh district of Paris, and today, we are going to Arpége. It's led by the famous Chef Alain Passard also known as The King of Vegetables.
The 3 Michelin star restaurant that went vegetarian about 20 years ago.
I know this place is famous, but are they going to make veggies try and mimic meat?
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Instagram - / alexandertheguest
My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission - to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
Check out my restaurant:
/ 42restaurant

[@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? 😂

[@k9itty]

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.

[@ianedwardmusic379]

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.

[@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

[@TimK2646]

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

[@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 ... 😏

[@law450]

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

[@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.

[@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

[@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.

[@bossman674]

Finally. I’ve been waiting patiently 😂😂

[@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.

[@munchindiafoodtruck]

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

[@Kees247]

Thank you. Another highlight.

[@naushinbakali6913]

Love your videos Alexander ❤ Waiting for more😊

[@corgeousgeorge]

Love the creativity. Excellent.

[@chantalferreirapulzone3630]

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

[@vinekeep1]

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

[@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.

[@dorutarcau2855]

Thank you for this amazing content! You are amazing!

[@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!

[@roboliver9980]

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

[@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.

[@Jbp658]

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

[@30763076]

Man the design outside the door is really cool.

[@melissalambert7615]

Some very creative dishes. The beet tartare was playful.

[@zkproof]

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

[@dakotahenning3935]

Finally getting around to watching this

[@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

[@mahautmiyashita8516]

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

[@dirkstowe]

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

[@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.

[@NihilisticHedonism]

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

[@Sassyglbeauty]

That lobster looked so yum. Both of them!

[@ivankowalski5009]

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

[@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.

[@kudakwashemwashayenyi4752]

Alex the legend

[@Vikotnick]

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

[@markmower6507]

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

[@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 …

[@keithss67]

Wonderful clip 👍

[@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

[@kjw1389]

How lucky your daughter is! 🤩

[@user-rr1zt5go4q]

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

[@Question_Marked]

W channel GG!

[@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.

[@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

[@Cant111]

I think i watched all your videos ahah

[@corgeousgeorge]

Yas vegitable!!!

[@sympatyk8906]

❤

[@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.

[@bryonseilerXauBry0716]

Not strictly vegan. I love it❤❤

[@matthewbrealey2026]

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

[@goldeagle2465]

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

[@madzia0531]

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

[@kingk2405]

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

[@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.

[@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.

[@hybbfr727]

nice

[@Sokar80]

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

[@thegeographykid2598]

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

[@bastienrannou6346]

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

[@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...

[@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.

[@endlessdreamkitchen]

💖💖💖💖😍😍👍👍

[@heathermartin8932]

Never wanted to eat there. Now even less so!

[@bryonseilerXauBry0716]

No Krug???😮😮😮

[@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.

[@bluewinkle123]

😊

[@SlandanStudios]

Lobster is also my favourite vegetable

[@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.

[@konsultarvode6527]

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

[@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.

[@ransomcoates546]

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

[@Gcuso]

They're vegetarian but serve lobster? It all looked amazing though regardless.

[@SlipperyShinobi]

Does the audio sound really low quality to anybody else?

[@chillwill1590]

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

[@bodyandsoulinconstanttrans9190]

thank you for a very nice video!

[@Loptice8621]

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

[@bossman674]

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

[@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 ;(

[@Greg-tc3dp]

Visit Canada!!!

[@blindnumber]

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

[@colly7963]

Grilled vegetables. Wow. So creative. 🤭

[@nicklim9299]

Didn't know Veal Sweet bread is a vegetable..so does lobster.

[@nnuae]

Had I known that lobster is a vegetable, my lent would have gone much smoother.

[@matthewbrealey2026]

veal is also vegetable, apparently

[@ZeroSOFInfinity]

He is the VEGETABLE king, not VEGETARIAN king. There is a difference.

[@katarzynakowalska5768]

Okay, I'm ruined - I tried to watch any other restaurant reviews and I can't. I got used to the top-notch quality of Alexander's vids and I'm not able to watch any other channel. It's your fault Alex, definitely 😅😁

[@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.

[@eyewan4936]

new video when

[@markmower6507]

Did I miss something, they Charge that Much , and They don't have 🥩 Steak?! Hahahahahahahaha 😂!!! Also I am a Gazpacho Master , and it does take skill. But My favorite Soup to make and eat is Borscht and I mean like the good Borscht with Beef and Triple Cream Brie. Uh oh, I shouldn't give out all my Culinary Secrets...

[@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.

[@heathers.7755]

And here I thought the monarchy of vegetables belonged to Tadokoro Megumi

[@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 :)

[@michaelortiz7804]

Now I understand why Japan has more michelin stars….😂😂😂

[@Santiagoalva24]

I’m amazed that the presentation was not up to par as to what I feel is expected from a three star restaurant, just an opinion though

[@chefjoshg6131]

Sweetbreads, mussels, lobster, caviar..?

[@ryanward1606]

Here’s my highly unlikely theory….. Alexander is secretly a Michelin inspector using the channel to document his travels and reviews (I know he has his own restaurant aka conflict of interest)