Chef of Arpège since 1986, Alain Passard’s menu was devoted to rotisserie until the end of the 1990s. In 2001 he made an about face and prioritised cooking with vegetables, going so far in 2002 as to create the first kitchen garden for Arpège, at Fillé-sur-Sarthe. Since then, two other gardens have strengthened and diversified a production where biodynamic gardening is the rule – and which supply the restaurant with vegetables and fruits.