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, 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.

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 ​

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 shop with a pastoral style. Everything inside is very fresh. The egg pudding is really good, with real eggs. The purple sweet potato puree is very sweet and delicious. 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。

I came to Paris to eat at this restaurant, near the Rodin Museum. This restaurant used to be meat-based and got three stars, but later switched to vegetables and still kept the three stars, which is a legend. The chef is very cute and took a photo with him. The dishes are quite innovative, especially the taste, which is not traditional.

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 made a reputation for meat cuisine suddenly decided to return his culinary philosophy to the origin of vegetarianism, and since then the heart of his cuisine has completely changed from the traditional French soul sauce. To say he is a chef, a restaurant owner, is inaccurate, he should say he is a philosopher, an artist, because he does not chase to build his own dining empire, the world only this store, he personally cook here; He also does not drift, does not flatter diners, and completely follows his own ideas. This is perhaps why he values the location opposite the Rodin Museum very much. Breaking the rules and restrictions that once bound him, he cooks his own style. Because of this, diners who are not fully open to taste may feel that they do not 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

The great philosopher and chef of the L&#39;Arp&egrave;ge kitchen: Alain Passard, Michelin 3 stars since 1996 When other chefs are still promoting the concept of &quot;farm to table&quot; (From farm to table), Alain Passard left them behind early. In 1996, he took 3 stars for natural seasonal cuisine. If you are a vegetarian, or want to see how vegetarian French cuisine is advanced (Chengyuan and the half-nung boss in Shanghai just asked me this question yesterday), board the elegant hall, here with the seasonal changes of vegetable cuisine will not let you down. At a time when his peers have become opinion leaders and public figures, Alain Passard seems maverick. He is the only restaurant where business has never been his interest. No other famous chefs in the same name restaurant, they can no longer see them personally cooking for you, they have become the image and name of the scenery, expanding their own catering business map. However, Alain Passard is still cooking for you personally. From the restaurant opened in 1986 to today, 30 years are like a day. In 2001, he removed red meat from the menu, so if you want beef, mutton or duck, there is no. He later bought three organic farms in Sarthe, Eure and Manche around Paris. The ingredients used every day were delivered straight from the farm to the back kitchen of the Paris restaurant that morning. Plant your own vegetables and make them yourself. No vegetables are kept in the fridge, which is unique to Passard. Beyond cooking, he is an artist. Next to the restaurant is a gallery where he exhibits a series of food-inspired collages, as well as metal sculptures. (L&#39;Arri&egrave;re Cuisine: 57 rue de Bourgogne, Monday to Friday 9am-8pm) This may be why he chose the restaurant opposite the Rodin Art Museum. And he should have deliberately not named the restaurant by his own name, but a name that I don&#39;t know if I don&#39;t check the dictionary: L&#39;Arp&egrave;ge. Means arson. Even if you don&#39;t understand, you can feel the high artistic conception. That is because music is his second passion. The painting and sculpture can only be the third? Oh, forget to say, he is also keen on skydiving, a small hobby, has only jumped more than 1,000 times. Can do so It&#39;s eventful, and he feels like he&#39;s just playing around. Maybe he can find another way with the attitude of playing. I personally have been applauding all kinds of breaking bonds. Eat at the restaurant in Alain Passard, you are actually eating his philosophy, his thought world. Only by entering his restaurant with no royal atmosphere or luxury decoration or art deco style can you possibly understand it. His dishes are also very &quot;Zen&quot;. Contemporary art style. Fresh broad beans picked this morning from his own farm have been served on the table in a few hours: lobsters that still show vitality after cooking: colored Italian dumplings, color only comes from the natural ingredients themselves: strawberries are also the original taste of nature when you were a child: Another signature dessert is the &quot;rose&quot; apple tower, which is sliced into roses: he is ranked 17th on this year&#39;s &quot;50 best restaurants in the world&quot; list, with only three French restaurants on the list, L&#39;Arp&egrave;ge is one of them. And as the only Paris 3 stars on the list. What L&#39;Arp&egrave;ge eats: Organic ingredients just picked on the day, the chef personally cooks Price: from 225 euros a single point, 140 euros for lunch, 380 euros for dinner

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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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