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korean food / seoul / [Paris, France] Arpege – 1338

Alain Passard, the pioneer of vegetarian haute cuisine, used France's best Grand Cru noodles, fruits and herbs, went to his restaurant.

L'Arpège by Chef Alain Passard. Michelin3Stars.

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This place is located in Paris 84 Rue de Varenne, 75007.

Arpège received 3 Michelin stars in 1996 and has maintained 3 since then. It's a legendary place that can't be missing in French cuisine.

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Alain Passard Chef/ Chef Alain Passard

Alain Passard, the pioneer of vegetarian haute cuisine, uses France's best Grand Cru noodles, fruits and herbs

In 2001, Alain Passard removed red meat from his restaurant menu. He bought Sarthe's Biodannamic Farm, and it is said that the vegetables produced on that farm arrive every day according to Arpège's business hours.


I think he is a chef and artist who always protects the kitchen and creates beautiful vegetarian cuisine with a great eye.

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This day's course is Terre & Mer

This is Alain Passard's tasting course, which includes meat.

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Jacques Lassaigne 'Les Vignes de Montgueuux' Blanc de Blancs Brut


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You can't miss San Pellegrino.

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Opinel knife

You can also meet them at Mingles.

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Since I visited as the first customer for lunch, a baby reddish was served asking me to enjoy champagne for a while.

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Please confirm that you are Korean. You are bringing me a book with the story of Alan Passard's restaurant.

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Purée with 3 different masks filled in mini tarts

A three-ingredient puree filled into a mini tart. Beets, spinach, and Jerusalem artichokes

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Hot egg with cold maple syrup, 4 teaspoons and cauliflower of Orleans

Alain Passard's signature dish

It is a starter made by filling the innermost part of the eggshell with jamon and potatoes and putting egg yolk, vinegar, and chives on top, making it a dish with a very mild and soft tone compared to the explanation of the ingredients.

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The butter and baguette are already delicious from the visuals.

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Spring turnip with rhubarb, Moroccan mint

The vinegar sauce has a refreshing taste.

It's the season for rhubarb and asparagus… I came back from eating nothing in Paris, and when I came back to Korea… Asparagus has begun. I stayed away for a while.

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Hot Pastry Filled with Sorrel, cauliflower.

A pastry prepared to be eaten with a salad. The temper is warm, so when you take a bite, the flavor of marinated meat filled with herbs bursts out.

It looks like spinach and sorrel are stir-fried as a filling, and the buttery flavor of the pastry combines to create a wonderful combination of flavors.

Everyone knows… The pastries have a great flavor that you can't go to in any restaurant in France. The temperature is good, so this flavor is amazing.

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Fine multicolored cauliflower ravioli, cauliflower vegetarian

Rosemary, Beet, Apple & Lemon

It's amazing just looking at the ingredients; rather than the three flavors being quite different, they maintain a consistent tone and go well with each other.

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Forge Cellars, Riesling, 2014, Finger Lakes New York

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Sushi with turnip. Chive, Chinese black sauce (chunjang) mixed balsamic

When I asked him if he liked sushi, the vegetable sushi was served.

It's a balsamic made with Chinese black sauce… The flavor is like soy sauce, and I think it's probably Chunjang.

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Herbs, The Emblem of Oyster of Oléron Marennes, Fresh Garlic from Thermidrome

Generally, dishes soften the flavors of vegetables rather than being complex. The whole thing is drawn by the difference between smell, visuals, and subtle soft flavors.

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White asparagus from the valley of the sarza, perfume mousse of geranium, chevil form

It's almost the ultimate ingredient. The visiting season is late spring, so the vegetables are overflowing.

Instead of strong vegetable aromas, there is a sense of happiness even if you don't eat the faint scent of vegetables.

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Carrot Palco Fanes with Hazelnut Butter, Carrot Touchon with the Orange of the Alentejo, Sesame

Even if it doesn't seem like a big deal. Among vegetarian dishes, the menu had a huge impact.

The ripeness of spinach is amazing, and it almost melts in your mouth. The texture of the carrot and orange puree is also really nice. The occasional sprinkling of sesame brings this dish to 3 stars.

The ingredients are good, so the effects of each ingredient are amazing.

The power of a chef.. Something like this.



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Coastal Fishery of the Gulf of Morbihan at >, Selection Vincent Roue <Jura Cotes >

Eel, Jerusalem artichoke, white mousse sauce.

Very tender fish meat and a very soft and fragrant mousse sauce.

The hub in the last picture is.. The flavor is somewhere between mugwort and pine needles, so it's very unusual, so I asked for the name, but I don't remember

It was the first taste I ever tasted.


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Noisett butter & ginger, watergrass cream soufflee

It feels like a cold sorbet. Unsweet and refreshing.

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Bouillabaisse Arpegienne with Saffron of Alsace, Squid of the Island of Yeu

It says arpeggi-style bouillabaisse, but they serve it as squid pasta.

The flavor of squid meets saffron, and you can feel the lush greenery of sea urchin. The crunchy, well-cooked squid adds to this dish's sense of happiness.

Not only vegetables but also seafood are excellent, so you can feel the clean flavor in the dishes.

Of all the dishes, the tone was the most intense.

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Cabbage, sorel, mesh potato, raspberry, beet, cream

A dish in the same style as Crimboulle. It's really fun. A dish that is not a dessert shaped like a dessert.

The combination of ingredients is also very acceptable and witty.

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Les Enseigneres, Chavy-Chouet, Puligny-Montrachet, 2014

White wine ordered for the main dish.

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Great Heritage rotisserie, breeders of our region

Steamed veal & sauce mixed with steak juice and red tea.

If it's the main one, the tone never pops out. A very soft and gentle main dish. Rather, I feel that the fish dishes on the front have a darker tone.

The end of moisture and softness. The sauce is also a very mild main dish with a tone that adds moisture.

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Chocolate Millefeuille “All chocolate”

It's such a great taste.

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Kiwi sorbet, Timut pepper, Perfume of Kumbawa

Compared to the material description.. A dish with a simple kiwi flavor.

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Petit pour

Chive Cream Shoe, Honey Caramel, Mint Tuile, Lemon Grass Macaroon, French Meringue, Plum Jelly

They will prepare a petit.

Everything tastes good.

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Finish with herbal tea.

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AlainPassard Chef

Chef Alain Passard was so kind to take care of me until the end.

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L'Arpège by Chef Alain Passard. Michelin3Stars.

Arpege, molecular, and modern restaurants that are getting attention in the modern dining scene were not important places.

A place where the understanding of pure ingredients, their harmony, and the fine aromas of fresh vegetables that look like painting watercolors are layered together to create beautiful, picturesque dishes.

Accepting the seasons rather than trying to inject them into the dish; it's a dish that seems simple, but the love and true expression of the ingredients, and the flexibility and tenderness of Alain Passard

You can find dishes that melt into the food and make the ingredients on the plate shine themselves.

Does love matter the heart in The Art of Loving by Erich Fromm? Does technology matter?… It was also a meal that made me think about my way of looking at cooking.

Like the three Michelin stars in Paris, Alain Passard was more than a chef, an artist. Once again, Arpege was a place I definitely wanted to visit.

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Arpege is the dining expression that of the taste of real food, cooked food. It is the truest, most expressive expression of love in any food that I've come across at a fine dining restaurant. Not only is it cooking, it's a cuisine that dishes its cuisine is almost like no other. The cauliflower is nurtured, ready to shine when they are ready to bloom, ready to come into their own, ready to shine.

It's a simple dish, but you can meet the loving and true expression of the cauliflower and the loving cauliflower that the Alain Passard's recipe is in the food.

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