2025
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2025
巴黎的星级餐厅，根据菜园和果园的到来，提供季节性的菜单。
2016 年，著名博客Opiniated About Dining（OAD）将这家巴黎餐厅评为 "欧洲最佳餐厅"。不得不说，这一殊荣实至名归......在 L'Arpège 餐厅掌勺的米其林星级主厨阿兰-帕萨德（Alain Passard）每天早上都会根据季节以及菜园和果园里的食材制作菜单。在 L'Arpège 餐厅用餐是一个暂停的时刻，是一次以植物为中心的旅程。有鉴于此，该餐厅于 2025 年成为法国第一家专门提供植物菜肴的三星级餐厅。
你知道吗？ 本评论由我们的专业作者撰写。
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成员的意见L'ARPÈGE
4.6/5
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于六月 2025
Exceptionnel. Un festival de saveurs, une fabuleuse technique culinaire au service d'une imagination sans égale. Servir un repas entièrement composé de légumes de saison (douze plats différents) n'est possible qu'à un génie des fourneaux. Tout est de haut niveau, accueil, service, disponibilité et compétence du personnel.
访问于五月 2025
Nous sommes habitués des restaurants étoilés, en particulier la cuisine végétale (Geranium, Air du Temps, Fields,…). Il n’y a aucun débat sur la qualité des produits et la démarche mais nous sommes néanmoins sur une grosse déception, le chef a confondu simplicité et simplisme et semble se reposer sur ses lauriers, fussent-ils frais du potager.
访问于五月 2025
Other reviewers have already said almost everything there is to say about this place. The vegetables and salads are all very nice but finesse is missing and the dishes are repetitive. The atmosphere is dull. The amuse gueule often already foreshadows all there is to come and this was not different here: plane, cute and nice, pure uncooked vegetables, pees, carrots, cauliflower etc. Vegetarian classy cuisine does exist but it is still rare in the world, I’ve visited the kings joy in Beijing and it was really perfect. But here at the L‘Aperge they seem to think the realization that vegetables are a delightful food ingredient is shocking enough and nothing else needs to be done to create true beauty. I would even agree to this but such realization should NOT lead to three Michelin stars! Not sure what the tasters experienced but it seems also for them the sole fact of eating only pure vegetables felt so exotic and exciting that they gave such a high score. I would argue this style food is only “second wave“ towards world class vegetarian food. First wave was traditional French style, when only the meat and fish counted and the vegetables were good but never the main character in the dish. The second wave is realizing vegetables are amazing and can be the key to a dish, the third and still underdeveloped wave will be the true art of creating delightful food with vegetables.
访问于五月 2025
Good
访问于五月 2025
A journey in the world of vegetables like no other. Very creative
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