Arpège, Paris

A Wednesday of December at lunch, a beautiful winter sun shines in Paris a beautiful and I reach the famous restaurant Arpège by the Metro, particularly curious to try the famous dishes of this renowned 3 stars Michelin restaurant from 1996 and most of all to meet the Chef Alain Passard .
I sit at my table alone, ready to start the journey of tasting and as usual, I decide to avoid the accompaniment of wine not to weigh down a menu that is expected to be rich in courses and to have all the taste buds dedicated to the flavors of the food I have on the plate.
 
The beginning was very colourful.
Amuse bouche of small cakes with creams made from carrots, beetroot and peas. A riot of vegetables and flavors

​The real first dish was the famous egg of the Chef Alain Passard and I can say at the moment that it is certainly one of my three favorite dishes tasted so far in these years of gastronomic experiences in high-level restaurants.
It is called hot-cold egg for the contrast of temperatures that can be appreciated in the same taste that is brought in the mouth; the yellow yolk is boiled in hot water then sprinkled with chives and crème fraiche with addition of maple syrup and fleur de sal.
On the palate the flavours of the warm and tasty turło combine with the cold cream and the sweetness of the maple syrup, a wonderful sensation that you would never end.

​I then passed to the ravioli stuffed with autumn vegetables dipped in an amber broth; perfect consistency and strong but delicate flavor, I appreciated the very elegant presentation in bright bowl, really refined.

​The dishes then arrived in succession one after the other, cream cheese with bits of kiwi, fake beet sushi with horanus and vegetable omelette au gratin with parmesan and edible petals.

Two dishes worthy of mention are the warm quenelles of scallops obtained by compacting together several units of scallops on a delicate cream of roots of licorice and white wine sauce and a wonderful carpaccio of scallops.

​And the fake beetroot tartare with mashed carrots and green leaves.

​Amongst the sweets two remained in my heart: the Mont Blanc with cream of chestnuts and apple pie.

​During the second half of the lunch the Chef came into the room and started to turn around the tables and to converse with his guests, making himself available to explain the dishes, his philosophy, his love for this work... And of course to take some pictures to immortate a special day for those who have the opportunity to sit at the tables of the unforgettable Arpège.