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.
Tips from diners
Arpège's entire menu is now plant-based, making this an ideal destination for vegan fine dining.
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.
A striking plate featuring ripe, perfectly selected tomatoes from Passard's gardens, arranged in a mosaic pattern to showcase the different colors and flavors of various heirloom varieties. The composition changes with the season and demonstrates Passard's philosophy of letting vegetables speak for themselves with minimal intervention.
Tips from diners
Order this in summer when tomatoes are at their peak—the quality difference is substantial.
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.
Tips from diners
White asparagus is available roughly March through May. Spring visits offer this and other seasonal greens at their peak.
A delicate balance of smoky charred eggplant and sweet melon confit, showcasing Passard's technique of coaxing flavor from vegetables through precise cooking. The contrast between the caramelized earthiness of the eggplant and the preserved sweetness of melon creates a memorable dish that proves vegetables can be as compelling as any meat course.
Tips from diners
This dish appears primarily in summer and early fall. Confirm availability when reserving.
Since 2001, vegetables have reigned supreme at Arpège under chef Alain Passard's vision. Recently transitioning to a predominantly plant-based menu in 2025, the restaurant sources 100% from Passard's three biodynamic and organic gardens in Fillé-sur-Sarthe, Le Bois-Giroult, and Mont Saint Michel Bay. Fresh produce is harvested daily and served the same day to preserve ingredient integrity.
Reserve at least two weeks in advance—Arpège books up regularly despite requiring reservations far ahead.
The menu changes daily based on what's harvested that morning. Call ahead to understand what vegetables are at their peak.
Spring (April-May) and summer (July-August) offer the widest variety of vegetables. Winter menu is more limited but still excellent.
The tasting menu (€420) is the full Passard experience. Lunch menu (€260) is excellent value and offers a shorter version of the same philosophy.
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