alain passard

chefs + restaurants

First Taste: Cul de Poule

With his cozy Cul de Poule, Yannig Samot has perfectly read the pulse of one of Paris’s hippest neighborhoods: the 9th Arrondissement.

Beets in Salt Crust

Alain Passard uses sea salt for his crust, but we've substituted kosher salt, since using such a large quantity of sea salt would be prohibitively expensive.
January 2007
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