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Arpege, a Parisian restaurant with three Michelin stars, switches to plant-based meals

Alain Passard is a French chef who has mastered the art of roasting. He decided to remove almost all animal products in his Arpege restaurant.

Arpege had already eliminated red meat in its dishes back in the early 2000s. Passard's new menu will exclude meat, dairy and fish. However, honey from the restaurant's beehives is an exception.

Passard said that his passion for the natural world motivated him. He added that seasonal vegetables could also help reduce the environmental impact of a restaurant.

Passard's 68-year-old fame was largely due to his roast dishes such as "poulet à foin", or chicken cooked with hay. But he has become a leading figure in the growing vegetable dining scene in Paris.

Passard said, "Everything I did with the animal is a memory that will last a lifetime."

Today, I'm more inclined to a cuisine of emotions, a culinary style that I would describe as artistic. It's more like painting and sewing... today I'm a new chef.

Arpege, the first three-star restaurant in France, has made the switch to plant-based foods. It joins Eleven Madison Park, a New York restaurant that did the same under the chef Daniel Humm.

The menu includes a "mosaic", a tomato dish, aubergine flambée with melon confit and a carrot, onion and shallot dish. The most expensive set menu is 420 euros (about $493) and the lunch cost 260 euros.

In recent years, meat consumption has declined in some countries. Organisers of the Paris Olympics in 2012 set out to reduce the amount meat served to spectators and athletes. ($1 = 0.8526 euro) (Reporting and writing by Noemie Olivier and Lauren Bacquie; Editing and proofreading by Gabriel Stargardter, Louise Heavens and Lauren Bacquie)

(source: Reuters)