search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs.com
On the Plate: Notable Presentations
Archive
November 2008

A recent tasting at Parisian master Alain Passard’s l’Arpege brought unexpected colors, airy textures, and a dramatic display of tableside service to the plate.

+ click pictures to enlarge

L’Arpège
Paris, France

Needle of Lobster, Arbois Sauce, Smoked Potato, Grilled Leek, Cauliflower

Perfectly cooked sections of lobster are served in the shell and coated with a yellow sauce made from a wine from Jura. In an unexpected play of color contrasts, vibrant purple graces the plate in the form of shaved cauliflower florets.

Chef Alain Passard

L’Arpège
Paris, France

Millefeuille “Caprice d’Enfant”

The thinnest possible layers of pastry make up this towering millefeuille, which is served alone and unadorned on the plate. It needs no accompaniment; the color and crisp, flaky texture are visually compelling, and are even more dynamic in the mouth.

Chef Alain Passard

L’Arpège
Paris, France

Beet Encased in Salt

A mountain of steaming hot French sea salt is laid on a cloth on a tableside serving cart. The top is chipped away, and a bright red dome appears; it’s an exquisitely cooked beet, which is then extracted from the salt for the diner.

Chef Alain Passard

L’Arpège
Paris, France

Beet Encased in Salt, Part 2

Once removed from its case of salt, the beet is sliced tableside and plated with nothing more than a drizzle of 25-year aged balsamic vinegar.

Chef Alain Passard

hotlinks_general_narrow
  • See the rest of the photos from l'Arpege  

  •  

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy