Alain Passard announced that his three-star restaurant L'Arpège in Paris will remove all animal-origin products from its menu except for honey [1], [2].
This transition represents a significant shift for one of the world's most prestigious dining establishments. By moving toward an exclusively plant-based offering, Passard is challenging the traditional reliance on animal proteins in haute cuisine.
Passard said the announcement in July 2025 [2]. The change to the menu took effect on July 21, 2025 [2]. The decision to eliminate meat and fish aligns with the chef's long-standing philosophy of nature-respecting cooking [3].
Passard said that the move was intended to respect nature and reduce the environmental impact of his cuisine [3]. He said that it is no longer possible to cook without integrating the notion of respect for nature [3].
L'Arpège has long been recognized for its excellence, maintaining three Michelin stars [1]. The shift to a plant-based model focuses on the quality of vegetables, and the sustainability of the food system — a move that reflects a growing trend in global gastronomy toward ecological responsibility.
The new menu excludes dairy and other animal products, though honey remains an exception [1], [2]. This approach allows the restaurant to highlight the versatility of plants while adhering to a strict environmental ethic.
“Alain Passard announced that his three-star restaurant L'Arpège in Paris will remove all animal-origin products from its menu except for honey.”
The transition of a three-star Michelin restaurant to a plant-based menu signals a shift in the definition of luxury dining. When high-profile chefs move away from animal proteins, it validates plant-based diets as a viable standard for the highest levels of gastronomy and emphasizes the increasing pressure on the food industry to address environmental sustainability.
