Statements (59)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:awards |
gptkb:Michelin_stars
|
| gptkbp:birth_date |
August 4, 1956
|
| gptkbp:collaboration |
Local farmers
|
| gptkbp:cooking_method |
Grilling
Sustainable practices Farm-to-table Culinary workshops Seasonal cooking Sous-vide Traditional French techniques Simplicity in cooking Modern French cooking |
| gptkbp:cuisine |
gptkb:Gault_&_Millau_awards
gptkb:cuisine Fine dining French culinary tradition 50 guests International acclaim Best Chef in the World Best Restaurant in France Contemporary French cuisine |
| gptkbp:culinary_contributions |
Vegetable-focused gastronomy
|
| gptkbp:famous_dish |
Seasonal vegetables
Carrot tart |
| gptkbp:focus |
Vegetable-based dishes
|
| gptkbp:has_menu_item |
Tasting menu
|
| https://www.w3.org/2000/01/rdf-schema#label |
Alain Passard
|
| gptkbp:influence |
Culinary arts
Seasonal ingredients |
| gptkbp:influenced_by |
gptkb:Joël_Robuchon
|
| gptkbp:ingredients |
Vegetables
Local produce |
| gptkbp:inspiration |
gptkb:Nature
|
| gptkbp:known_for |
gptkb:L'_Arpège
|
| gptkbp:local_cuisine |
Apprenticeship
Food festivals Artistic presentation Creative vegetable dishes |
| gptkbp:media_appearances |
Cooking shows
|
| gptkbp:nationality |
gptkb:French
|
| gptkbp:philosophy |
Respect for ingredients
|
| gptkbp:published_work |
The Art of Cooking Vegetables
|
| gptkbp:restaurant |
gptkb:L'_Arpège
gptkb:Paris,_France Unique dining experience Intimate setting Elegant and minimalist Vegetable-centric cuisine |
| gptkbp:restaurant_opening_year |
gptkb:1986
|
| gptkbp:restaurant_rating |
Three Michelin stars
|
| gptkbp:sustainability |
Organic farming practices
|
| gptkbp:traditional_food |
Innovative vegetable dishes
|
| gptkbp:training |
gptkb:cuisine
|
| gptkbp:trends |
Plant-based cuisine
|
| gptkbp:vegetable_garden |
L' Arpège garden
|
| gptkbp:bfsParent |
gptkb:Le_Grand_Véfour
gptkb:Jean-Georges |
| gptkbp:bfsLayer |
5
|