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Why we’re considering turning vegetarian after dining with Alain Passard

Food devotees, if you weren’t in the known already, the wizard of veggie-based French cuisine graced Bangkok earlier last week.

Alain Passard pioneered plant-based cooking in the fine-dining world, and a few days ago presented at Mahanakhon Bangkok SkyBar an array of stellar dishes highlighting those pristine veggies.

Awarded three Michelin stars after being open for only ten years, Passard’s star-spangled restaurant, Arpège in Paris, is a cornerstone for veggie-centric cuisine with little to no use of meat. With two gardens he especially curated, the restaurant as well as his culinary creativity have long been fuelled by and blessed with immaculate produce. “I grew my own vegetables to be able to tell a story from the seed to the plate…and to be able to combine the chef’s touch with that of a gardener, two passionate professions! Through these gardens, I have trusted nature with my creativity; it is nature that dictates my actions,” says Passard.

“The most beautiful cookery book was written by nature itself!”
Alain Passard

We got the privilege to meet with the lovely Alain Passard for lunch, and tucked into his appetite-reviving signature dishes. Not only did his food live up to the hype, but all the beautiful dishes — from the Vegetable Garden Ravioli to the Vegetal Sushi and his ultra-famous Rose Bouquet® Apple Pie — also made us consider hard about turning full-on vegetarian. Scroll below to see all the spectacular dishes he served up.

[All images courtesy of Mahanakhon Bangkok SkyBar]

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Vegetable Garden Ravioli Trilogy with Vegetal Consommé

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Hand-Cut Purple Tartare with Orléans Mustard

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Vegetable Garden Ravioli Trilogy with Vegetal Consommé

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Vegetal Sushi with Fig Leaf Perfume

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Brittany Blue Lobster Aiguillette with Côtes Du Jura Wine

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Thierry Dumas Poultry

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Rose Bouquet® Apple Pie

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Kankanit Wichiantanon
Writer, Bangkok
Kankanit is a writer by day and a baker by night. If there’s one thing you should know about her, it’s that she can wax poetic about food 24/7. Her daily routine is writing, cooking, eating, repeat. They are the things that inspire her from morning 'til night.
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