02/08/2025

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C ELEBRATED French chef Alain Passard has made history once again. The 68-year-old has become the first three-Michelin-star chef in France to switch to an entirely plant-based menu, opening a new chapter in the world of luxury dining. Since July 21, Passard has stopped serving meat, fish, dairy products and eggs at L’Arpege, his restaurant in the French capital’s chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur’s own beehives. Passard said the switch had been in the pipeline for a year. “There is light in this cuisine. There are taste sensations that I have never experienced anywhere else,” he said. L’Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996 and has held the distinction ever since. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. The shift made him one of the first ambassadors of plant-based cuisine. While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant’s updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs €260 (RM1,264). Passard has no plans to become a vegan militant himself. “I still eat a little poultry and fish. But I am more comfortable with plants. They allow me to learn,” he said. Colossal task French chef Claire Vallee knows from experience that Passard is up for a challenge. “It requires a lot more preparation, knowledge and research. It is quite a colossal task,” Vallee said of plant-based dishes. In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA – which stands for Origine Non Animale (Non-Animal Origin) – thanks to crowdfunding from supporters and a loan from a green bank. The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants.

Passard is the first three-Michelin-star chef in France to switch to an entirely plant-based menu.

Iconic French chef stakes reputation on vegan menu

o Michelin-starred Alain Passard ditches meat, fish, dairy products, eggs at Paris restaurant

Passard poses in his restaurant L’Arpege in Paris. – PICS FROM AFP

major event”. But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. “It is exceptional cuisine that not everyone can allow themselves to launch into,” he said. Michelin guide international director Gwendal Poullennec said he was “delighted” with the transition at L’Arpege, describing it as a “positive approach”. “We will continue to follow the evolution of L’Arpege, remaining faithful to our criteria,” he said. Passard has given himself two years to take his kitchen skills to a

into their creations, demonstrating the versatile applications of sauce products in professional settings. The event also served as a valuable platform for chefs to connect, exchange ideas and elevate their culinary craftsmanship. Following the one-day intense battle, the results were revealed at a gala dinner. The night brought together contestants, industry representatives and guests throughout Asia to enjoy a specially curated banquet featuring dishes made with the relevant sauces and celebrate the achievements of winning chefs. The championship is organised by the World Federation Chinese Catering Industry through its Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. In the Netherlands, De Nieuwe Winkel’s plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos , said Passard’s announcement was “a

We are going to have to deliver. If we can maintain this level of quality, then I am extremely confident,” he said. – AFP

new level. Is he worried about losing his three stars? “I have never thought about that.

Best of Chinese cuisine THE recent 2025 Asian Championship of World Chinese Cuisine in Hong Kong drew 70 teams of Chinese cuisine chefs from across Asia to showcase their culinary skills and foster expertise exchange.

As the title sponsor, Lee Kum Kee provided contestants with its sauce products for use, empowering top chefs from across Asia in crafting exquisite dishes and competing for top honours. Each team was tasked with preparing one cold dish and two hot dishes within 90 minutes. A panel of professional judges evaluated the entries based on taste, creativity, presentation and execution. Throughout the competition, the chefs incorporated a variety of sauces

Lee Kum Kee executive vice president of corporate affairs Dodie Hung (seventh from left) presents the ‘Special Gold Award’ to outstanding contestants for their culinary excellence.

International Master Chef Committee, and co-organised by the Chinese Culinary Institute and Asia Art of Cuisine Society. This year marks the first time the

competition was held in Hong Kong, China. The competition aims to establish a high-standard international platform for culinary exchange, promote the inheritance

and innovation of Chinese culinary artistry, celebrate the spirit of craftsmanship in Chinese cuisine and further elevate the influence of Chinese culinary culture globally.