Arpège

"The best cookbook ever written was by Mother Nature herself," according to Alain Passard. His name is associated with vegetables – and, for those in the know, a certain beetroot in a salt crust. He called it before anyone else with his 100% vegetable-based menu, initially considered radical. Nowadays, his green philosophy is de rigueur at every restaurant. Despite his success, the chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration, exploring the culinary possibilities of vegetables in a bid to elevate this ordinary ingredient so often relegated to the status of a side dish. A bucolic fresco references this environment in the restaurant's dining room." - Michelin Inspector

"Arpège in Paris, France, is recognized with a Michelin Green Star." - Jessie Beck

"Rank: #31 "One of a handful of cooks who have remained at the top of global fine dining for decades, Alain Passard needs little introduction. He has retained three Michelin stars at Arpège for more than two decades during times of great personal and culinary change, and was the recipient of the Chefs’ Choice Award at The World’s 50 Best Restaurants in 2019."

"Rank: #23 "Despite his ever-changing menu, Alain Passard has managed to amass a number of signature dishes over the years, some so famous that diners book months in advance for the first taste of the autumnal ravioli trio with amber consommé and the vegetable sushi flavoured with bay leaves."

"Chef Frantzen has every reason to beam about. His restaurant, Frantzen has risen up the ranks from its two Michelin star rating to being the first Sweden-based restaurant to be lauded with three Michelin stars. He admits that he has not completely grasped the significance yet." - Michelin Guide Digital-Hong Kong Macau