The Panier d’Alain is the vegetable box offering that provides people with the seasonal produce that the legendary chef himself uses as the starting point for his plant-based 'cuisine d'excellence' at his 3-Michelin-star restaurant in Paris.
On his site ‘Les Paniers d’Alain Passard’, the chef wrote: “To avoid routine, Nature has created the seasons...! Let's stop crossing the seasons in the pan. A season is a date. What a joy to offer our senses four different cookbooks each year. Our gardeners compose your baskets for you with the most beautiful 100% natural treasures from the Arpège vegetable gardens. The composition varies depending on what nature has offered us.”
Each box is put together personally by the Arpège gardeners, with each containing 4-5kg of fruit and vegetables from the terroir of the vegetable gardens of Gros Chesnay (Sarthe) and Bois Giroult (Eure).
After Central was named restaurant of the decade by Latin America's 50 Best, Virgilio Martínez is looking to explore new territories, but not without the help of some super-talented chefs. Meet the trio helping the Peruvian chef realise his vision in Russia and Japan.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.