I kidnapped my girlfriend who has traveled all over the world and only goes to hotpot to try L&#39;Arpege, which won the &quot;World Chef&#39;s Choice Award&quot; in 2019: Although there is no sign outside the door, it is hidden in a Paris alley and it is hard to find one. No matter how much I hate Michelin, Diners should also be pleasantly surprised. But after the shopping, I no longer want it anymore = I have gained a lot of weight.

Trip.Gourmet 2024

Arpège

Auguste is a recommended Michelin one-star restaurant in Paris. The experience is very good in all aspects. Chef Ga&euml;l Orieux, one of the godfathers of &quot;Mr Good Fish&quot;, is committed to protecting marine resources while satisfying customers&#39; taste buds. He is very careful and meticulous when selecting seafood raw materials. Highly recommended: cod, foie gras and shrimp.

Wonderful food at a value point in a very nice venue.But, the restaurant is very under-staffed.  Most of the diners arrived within a half hour and the kitchen and staff could not provide adequate service.They were working very hard and you should dine here. Just prepare for a longer meal than you might expect.

Simple, fresh ingredients prepared with skill. Attentive but unobtrusive service.lovely outdoor seating in an authentic setting.

We had chosen the restaurant for a short dinner mainly because of its proximity to a location where we later had an event. We were positively surprised that it turned out to be such a good choice. The atmosphere was very friendly, the quality of the food was good and the staff welcoming and attentive.

We had not been back in several years to this charming restaurant located on the edge of a marvelous garden in the middle of Paris. We were not disappointed. The dishes were creative and oh so tasty. We started with the shrimp tempura, cucumbers and kiwi in two wonderful sauces and a pate of veal and foie gras - both were excellent. For our next courses, we had the braised veal with stuffed morels and sea bass with green asparagus. Both dishes were cooked to perfection. We finished off the meal with the pistachio financier accompanied by pistachio ice cream and a &quot;lemon&quot; sponge cake and herb ice cream made to look like the sponge cake was from the sea! Everything was sensational and we highly recommend a visit to this gem of a restaurant that has been restored to its past glory.

Been here many times.They make an excellent pizza and the pasta looks great as well.The owner is very friendly and welcoming and speaks perfect English.

挟持走遍天下只奔火锅的女友去尝2019获&ldquo;世界名厨选择奖&rdquo;的L&rsquo;Arpege:  门外虽然连个牌子都不掛,藏在巴黎小巷里却一席难求. 再讨厌米其林的食客 也得乖乖惊喜。可接着血拼就痛不欲求了 = 壮了一大圈 ​

The girlfriend who has traveled all over the world to try L&rsquo;Arpege, who won the &ldquo;World Famous Chef Choice Award&rdquo; in 2019: Although there is no sign outside the door, it is difficult to find a seat in the alleys of Paris. If you hate Michelin, you have to be surprised. But then the blood fight will hurt and not want to be = a big circle ​

一家田园风格的小店，里面的东西都很新鲜哦，那个了鸡蛋布丁真的很不错哦，真的有鸡蛋哦，紫薯泥很甜很好吃，里面的饺子做的也比较好吃。

A small idyllic shop, the things inside are very fresh, the egg pudding is really good, there are really eggs, the purple potato mash is very sweet and delicious, and the dumplings inside are also delicious.

来巴黎特意吃的一家，在罗丹美术馆附近。这家之前以肉为主拿到了三星，但是后来转做蔬菜为主，仍然保持着三星，也算是个传奇了，主厨很可爱，拍了合照。菜品比较创新，特别是口味，不是传统的的味道。

A special place to eat in Paris, near the Rodin Art Museum. This one used to get Samsung mainly for meat, but then turned to vegetables, and still kept Samsung. It was a legend. The chef was very cute and took a group photo. The dishes are more innovative, especially the taste, not the traditional taste.

一个曾经以肉类料理奠定声名的厨师，突然决定将他的烹饪哲学回归到素食的本源，自此，他的料理的核心从传统法餐的灵魂酱汁彻底该换了轨道。说他是一个厨师，一个餐厅老板，都不准确，应该说他是一个哲学家，一个艺术家。因为他不追逐打造自己的餐饮帝国，全世界只有这一家店，他在此亲自料理；他也不随波逐流，不讨好食客，完全按照自己天马行空的想法创作。这也许是他十分看重罗丹博物馆对面的这个地段的原因。打破曾经束缚自己的规则和限制，料理出只属于自己的风格。也正因为此，味觉没有被完全打开的食客可能觉得吃不懂它。

A chef who once established his reputation with meat dishes suddenly decided to return his cooking philosophy to the origin of vegetarianism. Since then, the core of his cuisine has completely changed its track from the soul sauce of traditional French cuisine.

It is not accurate to say that he is a chef or a restaurant owner. It should be said that he is a philosopher and an artist. Because he does not pursue building his own catering empire, there is only this restaurant in the world, and he cooks here personally; he does not follow the crowd, does not please diners, and creates completely according to his own wild ideas. This may be the reason why he attaches great importance to this area opposite the Rodin Museum. Break the rules and restrictions that once bound him and cook in his own style. Because of this, diners whose taste buds are not fully opened may feel that they cannot understand it.

L&#39;Arp&egrave;ge 厨房里的大哲学家和大玩咖 厨师：Alain Passard，米其林3星始自1996 如今在其他厨师还在标榜&quot;从农场到餐桌&quot;（From farm to table）的概念时，Alain Passard早把他们甩在身后。1996年他就以天然时令的料理拿下3星。如果你是素食主义者，或者想看素菜法式料理如何做到高级（上海的澄园和半浓老板娘恰好昨天问了我这个问题），登上大雅之堂，这里随季节变化的蔬菜料理一定不会让你失望。 在他的同辈名厨都已经成为意见领袖和公众人物的当下，Alain Passard显得特立独行。他仅此一家餐厅，商业经营从未是他的兴趣所在。任何其他名厨的同名餐厅中，再也看不到他们亲自为你做菜，他们早已成为风光无限的形象和名号，不断扩大自己的餐饮商业版图。然而Alain Passard却仍在亲自为你下厨。从1986年餐厅开业到今天，30年如一日。 2001年他把红肉从菜单上去除，所以如果你想吃牛羊肉或鸭肉，这儿可没有。他后来还在巴黎周边的Sarthe、Eure和Manche买下了三个有机农场。每天使用的食材都是当天一早从农场直送到巴黎餐厅后厨。自己种菜自己做。任何蔬菜都不进入冰箱保存，是Passard的独有特色。 烹饪之外，他还是一位艺术家。在餐馆旁边有他一个画廊，这里展出了他创作的一系列以食物为灵感的拼贴画，以及金属雕塑作品。（L&rsquo;Arri&egrave;re Cuisine：57 rue de Bourgogne，周一至周五9am-8pm） 这也许正是他把餐厅选在罗丹美术馆对面的原因。以及他应该是故意不用自己的名字命名餐厅，而是起了一个我不查字典都不知道是什么的名字：L&#39;Arp&egrave;ge。意思是琶音。即便不懂也能感觉到高不可攀的意境。那是因为音乐是他的第二热情。那作画和雕塑就只能第三了？噢忘了说，他还热衷于跳伞，算是小爱好，目前才已经跳了1000多次。能干这么多事，感觉做菜他也是随便玩玩。也许抱着玩的态度才能另辟蹊径吧。我个人是一直为各种打破束缚鼓掌喝彩的。 在Alain Passard的餐厅吃饭，你吃的其实是他的哲学，他的思想世界。 只有抱着这样的态度走进他毫无任何皇室气息和奢华装饰、装饰艺术风格的餐厅，你才也许能够吃懂它。他的菜式也都十分有&ldquo;禅意&rdquo;。当代艺术风十足。 他自己农场里今天早上刚采摘的新鲜蚕豆，几个小时后已经端上餐桌： 料理后仍彰显生命力的龙虾： 彩色的意大利饺子，颜色只来自于自然食材本身： 草莓也是你小时候大自然的本来味道： 他的另一道招牌甜点便是这个&ldquo;玫瑰&rdquo;苹果塔，苹果切片做成玫瑰的样子： 在今年的&ldquo;全球50佳餐厅&rdquo;榜单上他名列17，法国餐厅仅有3家上榜，L&#39;Arp&egrave;ge是之一。更作为唯一一家巴黎3星上榜。 L&#39;Arp&egrave;ge 吃什么：当天刚采摘下来的有机食材，大厨亲自下厨 价位：单点225欧起，午餐套餐140欧，晚餐品尝套餐380欧

L&#39;Arp&egrave;ge, the great philosopher and playboy in the kitchen Chef: Alain Passard, 3 Michelin stars since 1996 When other chefs are still flaunting the concept of &quot;from farm to table&quot;, Alain Passard has already left them behind. In 1996, he won 3 stars with his natural and seasonal cuisine. If you are a vegetarian, or want to see how vegetarian French cuisine can be made high-end (the boss lady of Chengyuan and Bannong in Shanghai happened to ask me this question yesterday), you will not be disappointed by the seasonal vegetable dishes here. At a time when his peers have become opinion leaders and public figures, Alain Passard is unique. He has only one restaurant, and business management has never been his interest. In other restaurants with the same name, you will no longer see them cooking for you personally. They have long become images and names with unlimited glory, and continue to expand their catering business territory. However, Alain Passard is still cooking for you personally. From the opening of the restaurant in 1986 to today, 30 years have passed. In 2001, he removed red meat from the menu, so if you want beef, mutton or duck, there is none here. He later bought three organic farms in Sarthe, Eure and Manche around Paris. The ingredients used every day are delivered directly from the farm to the kitchen of the Paris restaurant early in the morning. He grows his own vegetables and cooks them himself. No vegetables are kept in the refrigerator, which is a unique feature of Passard. In addition to cooking, he is also an artist. There is a gallery next to the restaurant, where he exhibits a series of collages inspired by food and metal sculptures. (L&rsquo;Arri&egrave;re Cuisine: 57 rue de Bourgogne, Monday to Friday 9am-8pm) This may be the reason why he chose the restaurant opposite the Rodin Museum. And he should deliberately not name the restaurant after himself, but a name that I don&rsquo;t know what it means without looking it up in the dictionary: L&#39;Arp&egrave;ge. It means arpeggio. Even if you don&rsquo;t understand it, you can still feel the unattainable artistic conception. That&rsquo;s because music is his second passion. Then painting and sculpture can only be the third? Oh, I forgot to mention that he is also keen on skydiving, which is a hobby. He has already jumped more than 1,000 times. He can do so many things, and it seems that cooking is just for fun. Maybe a playful attitude can open up new paths. I personally always applaud and cheer for all kinds of breaking the shackles. When you eat at Alain Passard&#39;s restaurant, you are actually eating his philosophy and his world of thought. Only with this attitude can you enter his restaurant with no royal atmosphere and luxurious decorations, and the art deco style, and you may be able to understand it. His dishes are also very &quot;Zen&quot;. Full of contemporary art style. The fresh broad beans picked from his own farm this morning were served on the table a few hours later: The lobster still shows vitality after cooking: The colorful Italian ravioli, the color only comes from the natural ingredients themselves: Strawberries are also the original taste of nature when you were a child: Another of his signature desserts is this &quot;rose&quot; apple tart, with apple slices made into the shape of roses: He ranked 17th on the list of &quot;The World&#39;s 50 Best Restaurants&quot; this year, and only three French restaurants were on the list, and L&#39;Arp&egrave;ge was one of them. L&#39;Arp&egrave;ge is the only restaurant in Paris to receive three stars. What to eat: Organic ingredients picked that day, cooked by the chef Price: A la carte from 225 euros, lunch set 140 euros, dinner tasting set 380 euros

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Auguste, as the current recommended Michelin-star restaurant in Paris, has a very good experience in all aspects. Chef Gal Orieux, as one of the godfathers of &quot;Mr Good Fish&quot;, is also committed to protecting marine resources when satisfying customers&#39; taste buds. When choosing seafood raw materials, be careful. Careful. Highly recommended: salmon, foie gras shrimp.

Charming, contemporary, and exceptional cuisine. Every course a pleasure and a wine list that compliments the quality of the courses. No disappointments, just pleasure.

Everything was delicious - from mastefully picked and seasoned ingredients in a veggies&#39; plate, to pork stew, to cr&egrave;me br&ucirc;l&eacute;e or figue cake or profiterol. The place is cosy, with a nice terrace on a quiet road - a true hidden gem!

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