Betterave rouge. homard. oseille pourpre. petits pois.
5,6505317 May, 2018
Les paniers de légumes de la semaine😍😍 Rendez-vous sur le site Alain-Passard.com pour vous inscrire à la newsletter et ainsi recevoir chaque lundi nos offres de Paniers & autres gourmandises, à récupérer à l’Arpege ou à livrer chez vous! #lespaniersdalain
5,5333122 hours ago
Grande rôtisserie d’héritage Louis Passard 🐓🦆 Half duck and half chicken stitched and cooked together by @alain_passard
CENTENÁRIO DE WALDIR CALMON
Música composta por mim e por Tranka Oliveira em homenagem a meu pai, o pianista Waldir Calmon: "Feita para Dançar". Ela está em todas as plataformas digitais e pode ser baixada na loja Google Play. Para assistir ao vídeo completo, acesse https://youtu.be/WkvsCFji5SY .
Sucreries, tuile, nougat, Bouquet de Rose. All very well made.
34122 February, 2019
Tarte aux pommes bouquet de roses. In December this was made with Pilot apples. Not as astounding as the millefeuille (understandably given the season) but still fine.
22122 February, 2019
Millefeuille chocolat < tout chocolat > gourmandise. My preferred pudding at Arpège. Prepared slightly differently this time with warm hazelnut praline mixed into the chocolate cream (clearly seen in the last photo). Given the choice I would prefer the original without the praline for a purer expression of chocolate but this version did not disappoint at all. Served with a very good mint ice cream.
26422 February, 2019
“Petite Chou farci”
The theme of the dish is earthy flavours and it's in 4D! My guess for the earthiness of this vegetable consommé , is that it comes from root vegetables. The umami of the consommé is very earthy, its act like allowing the black truffle to be nurtured, releases its aroma. The consommé had been smoked, the smokiness helped the black truffle to release its aroma for longer. (When truffle gets heated, its aroma is explosive and short.) Hidden within the layers of taste in the consommé , lies a hint of spices, so I asked the sommelier for a glass of red wine, to release these spices into the palate. The sommelier did a great job in choosing the wine, that helped expelling the spice perfectly!
Blonde d’Aquitaine au croustillants de topinambour et sauce au thé rouge Rooibos. Again the saucing is just exceptional. If forced to choose my favourite across Passard’s repertoire I would have a hard time choosing between his hibiscus and red tea sauce. Having tasted them side-by-side I marginally prefer the latter as it is less sweet but both are magnificent.
28121 February, 2019
Pigeonneau á la fleur d’hibiscus pétales. Passard‘s talent for slow roasting whole birds is legendary but occasionally the cuissson is not quite correct. This pigeon fell short of expectations because it was not as uniformly rare as it should be. The sweet and tangy hibiscus flower sauce with its rich cherry flavours was as good as ever. I adore this sauce which is also infused with spices (star anise, nutmeg and cinnamon) and finished with butter, soy sauce and balsamic vinegar.
28421 February, 2019
Slowly roasted pigeonneau, paraded table-side in the flamboyant manner as is customary at Arpège before retiring to the kitchen for carving and plating.