I dinned at Alain Passard’s Arpege in Paris for the first time 17 years ago and was very impressed. In fact one of his chef de partie worked for me, so I know his cooking very well.
I adore his ability and creativeness as a chef he remains committed to his kitchen passion. I’ll never forget his iconic tomato dessert, a confit of tomato stuffed with dried and fresh fruit flavored with star anise and vanilla, served with an orange syrup.
Recently I was referred to a video, where Alain that takes a chicken and a duck, cuts them in half and then sews them together. Then using heaps of grey salt, most notably in the town of Guérande (called Fleur de Sel “flower of salt”) and he makes a mountain over top to cook the birds at 240℃ for 45 minutes.