What Was Once Radical Is Now Michelin 🎇

Haute Cuisine, Reimagined—From Oceanside to Paris.

when Chef Alain Passard announced 3 Michelin star L’Arpège would go fully plant-based, the culinary world took note. at The Plot, we’ve long believed that the future of fine dining is grown—not raised or caught. from our zero-waste approach to unapologetically bold flavors, we’re proud to see the evolution of plant-based cuisine take root from oceanside to paris.

"Just like Eric Ripert is one of the undisputed masters of seafood, Alain Passard holds the title for vegetables. His commitment to the dish from soil to plate is inspiring in how he cares for every ingredient. The length of time he has been cooking at that level, and the flavors he achieves, has created a new level of respect for vegetables amongst chefs. He has long been one of my heroes."

-Chef Davin Waite

when paris follows your lead. L’Arpège’s recent shift to an entirely plant-based menu is a watershed moment for haute cuisine—and a quiet validation of what we’ve championed for years at The Plot: that plants, when treated with reverence and creativity, are not only enough—they’re everything. this is more than a trend. it’s a recalibration of values, flavor, and future.