DIGITAL DAYS | CRAFT, MÉTIERS D'ART - Alain Passard's picks

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DIGITAL DAYS | CRAFT, MÉTIERS D'ART - Alain Passard's picks

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Holder of three stars in the Michelin guide as the Chef of the Parisian restaurant Arpège, Alain Passard has devoted his work over the past years to mastering the plant tissue. Virtuoso of the garden and its vegetables, he plays with seasonal colours, perfumes and savours in his plates in restaurant Arpège. His second passion mixes collages, lithographs and bronze sculptures, revealing his love for « beautiful gesture », which expresses itself beyond gastronomy. Discover his selection of fine craft pieces.

DIGITAL DAYS MAISON&OBJET | CRAFT, MÉTIERS D'ART | 17 - 18 - 19 FEBRUARY 2021

As part of Digital Days Craft, Métiers d'Art, Alain Passard, Chef of the Parisian restaurant Arpège, has identified on-trend products for you.

The best of the varied worlds of fine craftwork? Creations shaped by the human hand, conveying powerful qualities, making for exceptional decor... A focus on a product offer like no other, awaiting your discovery on MOM!

DIGITAL DAYS MAISON&OBJET | CRAFT, MÉTIERS D'ART | 17 - 18 - 19 FEBRUARY 2021

As part of Digital Days Craft, Métiers d'Art, Alain Passard, Chef of the Parisian restaurant Arpège, has identified on-trend products for you.

Alain Passard

Born in 1956 in La Guerche de Bretagne, Alain Passard discovered culinary pleasures thanks to his grandmother, who was a cook. His training led him to renowned restaurants, and he took up a chef position in 1980, at Le Duc d’Enghien, restaurant of the Enghien Casino, where he became the youngest chef to receive two Michelin stars at the age of 26. Later at the Carlton of Brussels in 1984, he earned a first and a second Michelin star. In 1986, he started a new adventure in Paris with his restaurant Arpège, that earned three Michelin stars by 1996, which it has maintained since. Alain Passard is a chef who has been deeply attached to his stoves for almost 35 years. He keeps searching for ways to enhance the products while respecting them. By preserving their essence, their tints, their perfume, he gives their purity back to the products. In the early 2000s, the Chef experienced a profound break in his creativity. He rediscovers the garden, its seasons, and decides to devote his cuisine to vegetables. Since then, the Chef plays with seasonal colours, perfumes and savours in his plates in restaurant Arpège but also in his collages, lithographs and bronze sculptures, revealing his love for « beautiful gesture », which expresses itself beyond gastronomy. Credit photo : ©Douglas Mc Wall

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