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Arpege – Paris

Our visit to Arpège was full of surprises—from the atmosphere to the hospitality, and of course, the food.

Chef Ryuta has earned high praise for his cuisine where Japanese seasonality and ingredients meet French technique at Restaurant Ryuzu.

The ultimate croque monsieur takes things a step further by enrobing the sandwich in a rich comte cheese mornay sauce!

Bone marrow beef tartare is a re-constructed classic French favorite, made with prime beef, shallot, caper, anchovy and salt cured egg.

Seared fois gras with apple compote is far tastier than the other primary French food groups. Wouldn’t you agree?

Crepes Suzette, delicate orange-flavored crêpes, flambéed in a rich sauce of butter, citrus, and liqueur, are pure theatrical indulgence.

Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.

Potatoes confit is easily made by the novice cook, but the flavor will convince you it was made by a three-star Michelin chef.

The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!

Buttery, caramelized Roasted Garlic is delicious. Add goat cheese and pesto sauce to make it the addictive canape you dream about.

Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.

Freshly foraged mushroom soup is full of earthy, creamy flavor, but you can match it with shitaake and cremini from the market!