Best Dishes at Arpège

Three distinct cauliflower varieties—white, orange, and green—prepared simply to highlight their natural sweetness and subtle flavor differences. Served with delicate shallots and a refined herb sauce made from garden herbs harvested the morning of service. This dish embodies Passard's belief that perfect vegetables need little adornment.

A composition of roasted root vegetables from Passard's gardens—carrots, beets, turnips, parsnips—glazed with honey from Arpège's own beehives. This is one of the few non-vegan items remaining on the menu, as Passard has retained honey as an exception to the plant-based philosophy. The earthiness of the vegetables contrasts beautifully with the floral sweetness of the honey.

When white asparagus is in season, this becomes one of Arpège's most sought-after dishes. The asparagus is cooked to the precise moment of tenderness and served with a selection of freshly harvested garden herbs and a light sauce that respects the vegetable's natural flavor. Each spear is individually composed on the plate.