last week we got the chance to visit restaurant Arpège in Paris.
Alain Passard is a huge inspiration to me and to the whole hospitality industry. He was the first chef with three stars, to put vegetables at the center of its plates. This revolution the whole perception people had about vegetables creating a huge scandal in France.
In 2001 he completely banned meat from his restaurant, but managed to maintain his 3 stars. Now he slowly reintroduce it, offering a more balanced menu, with mainly vegetables, a little bit of fish and a little bit of meat.
What he did was iconic and started a whole wave of young chefs focusing more on the vegetables and the gardens.