Alain PASSARD

Why Alain Passard is a culinary genius?

In the aristocratic vision of Mr. Passard, every day is a piece of art. He announces an ‘aesthetics of existence’ through the many art forms he creates: sculpture, jazz, collages, stained glass. Vegetable. He understands its infinite inner truth. Furthermore, he brilliantly adapted meat tissue cooking techniques to the plant matter. This talent became a tongue without language, as all the meals are preceded by the musicality of silence. This is a man with mazy ears, spinning like a compass needle, oscillating between boldness and delicacy, gods and skies. The Nietzschean Alain Passard makes up with life in an hypnotic trance.

 

http://www.alain-passard.com

 

GRANDS CRUS FROM THE VEGETABLE GARDEN

Fine multicolored vegetable ravioli

Egg chaud-froid with 4 spices, maple syrup

 

COOKING FROM MEMORIES

Intimate Haute-Couture poultry duo cooked in hay chicken from the Sarthe region & duck from Challans

 

SWEETS

Crunchy millefeuille from our childhood, candied chestnut