Menu to Taste

Arpege

Creative French / Vegetable-driven · Paris · Michelin Three Stars · Chef Alain Passard

Three-Michelin-starred since 1996, L'Arpège is Chef Alain Passard's vegetable-forward haute cuisine destination on Rue de Varenne in the 7th arrondissement. Passard made culinary history in 2001 by removing red meat from his menu to focus on vegetables and seafood, sourcing produce from his three private gardens in Sarthe, Eure, and Manche. The Art Deco dining room, inherited from his mentor Alain Senderens, seats just 45 guests. Ranked #45 on World's 50 Best 2025.

84 rue de Varenne, 75007, Paris, Paris

  • #45 World's 50 Best Restaurants 2025

Menu

Dishes

  • Poireau givré "Chocolatapenade" (45)
  • Chaud-Froid d'Œuf aux Quatre Saveurs - Hot-Cold Egg with Four Flavors — Iconic: a soft-boiled egg with maple syrup, sherry vinegar, crème fraîche, and chives. The dish that launched a thousand imitations.
  • Trilogie pastel Glace rose, céladon & ivoire (35)
  • Trilogie pastel (35) — Glace rose, céladon & ivoire
  • Ravioles de Légumes au Bouillon - Vegetable Ravioli in Broth — Delicate pasta parcels filled with garden vegetables, floating in a crystalline vegetable consommé.
  • Betterave au Sel - Salt-Crusted Beetroot — Garden beetroot slow-roasted in a salt crust until extraordinarily sweet and tender. A celebration of vegetable purity.
  • \+ 33 (0)1 47 05 09 (6)
  • Mesclun de Sylvain aux fleurs (75)
  • Chou-rave céladon & radis arc-en-ciel (80)
  • Épinards Palco fanés à l’huile de colza (85)

Tasting Menu

  • Tasting Menu (Earth & Sea) (535)
  • Dîner (380) — Cuisine de la Terre; Ciel ivoire, nuage rose; Duo; Chou-rave céladon & radis arc-en-ciel; Marqueterie belle saison; Au revoir l’hiver; Poireau Saint-Victor & poire Jeanne d’Arc; Épinards Palco fanés à l’huile de colza; Kumquat confit; Morilles & pieds-de-mouton sauvages à l’ail des ours; Célerisotto; Mesclun de Sylvain; Pralin amandes torréfiées à la fleur de sel; Asperges blanches des Landes; Boucanées au foin; Céleri-rave au cinq parfums du jardin; Variété Monarch; Betterave rouge fleurie à la moutarde ancienne; Diamants Allians; Jardinière printanière; Pois gourmands, oignons nouveaux & petit pois; Pomme fantaisie, agrume poésie; Ovale de géranium rosat; Écrin au chocolat obscur, neige de saponaire; Parfum glacé du verger
  • Land & Sea Tasting Menu (Evening) (535)
  • Tasting Menu (380)
  • Lunch Tasting Menu (175)
  • Evening "Earth & Sea" Tasting Menu (340)
  • Full Tasting Menu (Land & Sea) | ~ (420)
  • Full Tasting Menu (evening) (420)
  • Vegetarian Tasting Menu (340)
  • Standard Tasting Menu (420)

Cocktails

  • Vegetable Tasting (360)
  • Wednesday–Friday (7)
  • Earth & Sea Tasting (535)
  • Monday (7)

Wines

  • Chocolat Grand Cru - Grand Cru Chocolate (28) — A chocolate dessert showcasing single-origin cacao.

The Experience

The meal is structured around a tasting menu and à la carte dining. A good fit for celebrations.

Phone: +33 1 47 05 09 06

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