Why Alain Passard is a culinary genius?
In the aristocratic vision of Mr. Passard, every day is a piece of art. He announces an ‘aesthetics of existence’ through the many art forms he creates: sculpture, jazz, collages, stained glass. Vegetable. He understands its infinite inner truth. Furthermore, he brilliantly adapted meat tissue cooking techniques to the plant matter. This talent became a tongue without language, as all the meals are preceded by the musicality of silence. This is a man with mazy ears, spinning like a compass needle, oscillating between boldness and delicacy, gods and skies. The Nietzschean Alain Passard makes up with life in an hypnotic trance.
GRANDS CRUS FROM THE VEGETABLE GARDEN
Fine multicolored vegetable ravioli
Egg chaud-froid with 4 spices, maple syrup
COOKING FROM MEMORIES
Intimate Haute-Couture poultry duo cooked in hay chicken from the Sarthe region & duck from Challans
Crunchy millefeuille from our childhood, candied chestnut