Properties (46)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:activeYears |
1980-present
|
| gptkbp:awards |
Meilleur Ouvrier de France
|
| gptkbp:birthDate |
August 4, 1956
|
| gptkbp:birthPlace |
La_Guerche-de-Bretagne,_France
|
| gptkbp:collaborations |
Various_French_chefs
|
| gptkbp:cookingMethod |
gptkb:Culinary_Institute_of_America
gptkb:Modern_French_cuisine Grilling Sous-vide Respect for ingredients Artistry in cooking Vegetable-focused cuisine |
| gptkbp:cuisine |
gptkb:Paris,_France
gptkb:French_gastronomy gptkb:Michelin_stars gptkb:Gault_&_Millau_awards French Three Michelin stars International acclaim Established in 1986 L'Arpège Creative vegetable preparations L'Arpège garden Best_Restaurant_in_the_World Apprenticeship_in_France |
| gptkbp:famousFor |
Innovative vegetable dishes
|
| gptkbp:greenFees |
Local farms
|
| gptkbp:hasLocalCuisine |
Vegetable-centric dining
|
| https://www.w3.org/2000/01/rdf-schema#label |
Alain Passard
|
| gptkbp:influenced |
Pioneering vegetable cuisine
|
| gptkbp:influencedBy |
gptkb:Joël_Robuchon
|
| gptkbp:influenceOn |
Culinary_arts
|
| gptkbp:influences |
Seasonal ingredients
|
| gptkbp:inspiration |
gptkb:Japanese_cuisine
|
| gptkbp:knownFor |
L'Arpège
Asparagus with truffle oil |
| gptkbp:mediaAppearances |
Top Chef France
|
| gptkbp:nationality |
French
|
| gptkbp:notableFeature |
Vegetable tart
|
| gptkbp:philosophy |
Farm-to-table
Sustainability in cooking |
| gptkbp:publishes |
The_Art_of_Cooking_with_Vegetables
|
| gptkbp:signature |
Seasonal vegetables
Carrot_tart |
| gptkbp:website |
www.alainpassard.com
|