Using vegetables from his own gardens, he changed the menu of his restaurant despite the negative feedback he received, as switching to Veganism was targeting a different type of consumer. His vision was to serve dishes that the restaurant could create, from seed to table. All-natural, sustainable consumption. It was a big challenge for the chef and even more difficult to maintain the 3 Michelin stars, but he succeeded and in 2018 was voted the eighth best restaurant in the world by The World’s 50 Best Restaurants list.
The restaurant has been a success, perhaps even more than before to the great surprise of the culinary world. Its dishes sparkle with freshness and colour while its flavour is unrivalled. Even the strictest vegetable critic cannot be dissatisfied after eating at this extraordinary place. This culinary revolution showed us that vegetarian food is not just « rabbit food » but for everyone. We can enjoy these dishes and be even more amazed.
Undoubtedly, his motivation for cooking and innovation made vegetarian and vegan food more visible.
About Alain Passard