L'Arpège is best known for Alain Passard's specialties -- no restaurant in the 7th serves better food. Surrounded by etched glass, burnished steel, monochromatic oil paintings, and pearwood paneling, you can enjoy such specialties as couscous of vegetables and shellfish, lobster braised in the yellow wine of the Jura, braised monkfish in an Orléans mustard sauce, pigeon roasted with almonds and honey-flavored mead, and carpaccio of crayfish with caviar-flavored cream sauce. Although Passard is loath to include red meat on his menus, Kobe beef and venison sometimes appear. He focuses on fish, shellfish, poultry, and his passion -- vegetables. These he elevates to levels unequaled by any other chef in Paris.
- © Frommer's 2013
- Very Highly Recommended 2010