For over 35 years, Passard has been dedicated to his craft, starting as a master of slow-cooked meats. However, in the early 2000s, he underwent a creative transformation, shifting his focus from meat to vegetables. Inspired by the bounty of his two organic gardens, Passard began crafting dishes that highlight the natural beauty and flavors of seasonal produce.

At L’Arpège, vegetables are the stars of the menu, with dishes like vegetable tartars, onion gratins, and lobster prepared with ingredients from Passard’s gardens. His cooking philosophy revolves around the seasons, using fresh, local ingredients to create artful and flavorful experiences.

Passard’s commitment to sustainability and his deep respect for nature are central to his culinary approach, making L’Arpège a destination for those seeking a unique, vegetable-focused dining experience.