Michelin-Star restaurant becomes herbal based
French chef Alain Passard, known for his dominance for baking techniques, decided to eliminate almost all animal products from the menu at the three Michelin-Star restaurant, Arpege, Reuters reports. The decision follows his previous move to eliminate red meat from Arpege’s dishes in the early 2000s. Passard’s up -to -date menu excludes meat, fish and dairy products, although honey coming from the restaurant’s hives will remain exception. Passard said he was motivated by his passion for nature, adding that the use of seasonal vegetables would also reduce the environmental impact of the restaurant. The 68 -year -old Passard has climbed
