The Financial Times: Alain Passard: in the kitchen (and garden) with the Michelin-starred chef
Eater: ‘Chef’s Table: France’ Recap: Alain Passard Created a New World of Vegetarian Cuisine at L’Arpège
The Alain Passard episode of Chef’s Table shows a chef who took a major risk at the height of his career that, against all odds, paid off. By abandoning meat in favor of an all-vegetarian menu, ...
‘Chef’s Table: France’ Recap: Alain Passard Created a New World of Vegetarian Cuisine at L’Arpège
In a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard’s newly translated “The Art of Cooking With Vegetables.” But it would be a mistake.
In an early spring garden tucked into the Santa Cruz Mountains, Alain Passard knelt beside a patch of young Chinese cabbage, carefully rubbing the leaves between his fingers. He made his way through ...
Los Angeles Times: Spend 90 minutes basting asparagus? If Alain Passard says so
Alain Passard is a genius chef, of that there can be no doubt. But he must also be a genius salesman. How else can I explain why I spent 90 minutes spooning hot butter over asparagus Saturday night?
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