It had to happen one day.
An inedible intruder in a gastronomic sequence (the mini-pearl hidden in an oyster at Gilles Goujon's doesn't count, it's a good memory).
It happened on September 20 in the form of a few centimeters of flexible plastic material hidden in a zucchini flower, at Alain Passard, in the menu at 490 euros excluding drinks.
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The incident betrays an unfortunate moment of inattention in the kitchen.
But not just any cuisine: that of a three-starred restaurant for more than twenty-five years, led by a chef who is a member of the "Gault&Millau Academy", which brings together a skewer of pantheonized pantheon immortals alive by the yellow guide.
L'Arpège is also the first French three-star listed in the crazy "World's 50 Best", where it is in 31 position - there are two Parisian tables in front of it.
Dreary dressage
Alain Passard, 66, is much more than a cook.
A precursor, even a visionary, a roaster who understood...
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