Alain Passard, a disciple of Alain Senderens, with who he worked up until the end of the 70s, opened his own restaurant, Arpège, in the same spot as the mythical Archestrate. At the beginning of the third millennium, Passard dedicated himself principally to working with vegetables, taking it upon himself personally to grow his own garden, in Fillé-sur-Sarthe. Olive oil, lime juice and acacia honey are the mild elements that accompany this superb example of his cuisine.
