Inventing Cuisine – Alain Passard

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This film follows the famous and original chef over a period of several months, paying homage to his talent and to the beauty and harmony of his dishes, which are veritable masterpieces of the culinary arts. Entering the culinary arts at the age of 14 the way others enter the priesthood, Alain Passard learned with the great masters before opening his own restaurant in Paris, L’Arpège, which has been a threestar restaurant in the Michelin guide for nearly 10 years now.

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This film follows the famous and original chef over a period of several months, paying homage to his talent and to the beauty and harmony of his dishes, which are veritable masterpieces of the culinary arts. Entering the culinary arts at the age of 14 the way others enter the priesthood, Alain Passard learned with the great masters before opening his own restaurant in Paris, L’Arpège, which has been a threestar restaurant in the Michelin guide for nearly 10 years now. His career is all the more exemplary when you consider how he shook up the small, conservative world of high gastronomy by bringing side dishes to center stage, eliminating the red meat on which he had built his reputation as a master chef to make the vegetable king of the plate.

To accomplish this radical change, Alain Passard created his own vegetable garden in Fillé-Sur-Sarthe, where he expertly grows over 500 varieties of fruits and vegetables. DVD includes “Cooking Secrets: Sweet and Sour Vinaigrette, Root Vegetables in a Salt Crust, and Culinary Magic.” Made in France, Subtitled in English.

“Like a musician interpreting a composer’s music, Passard sees himself as an interpreter of flavours, careful to allow their essential qualities to shine through. He faithfully conveys the essence of his ingredients, ensuring that their unique colours, flavours, and scents are retained.” — World Wide Gourmet “Not only did Passard give up meat in early 2001, a move which made big waves in the three-star world, he rejected the entire food production chain-all the way down to the farmer-and started growing his own vegetables.” — Centurion Magazine

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Purchase Inventing Cuisine – Alain Passard courses at here with PRICE $500 $17

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