Alain Passard no longer hides his passion for vegetables, whose richness and depth he reveals in the secret confines of his restaurant Arpège, awarded three rosettes in the Michelin guide. He is a real composer, inspired by their scents, colours, textures and tastes. All his precious vegetables are grown in the kitchen garden in Sarthe. This culinary alchemist of Breton origin has mastered the entire range of a truly authentic cuisine that he constantly reinvents, to create a pure and faithful interpretation of his favourite ingredients: vegetables, fish and seafood.
I don’t have any exact memories about specific boots, but they were certainly important. They are shoes apart.
Three years ago, I bought some riding boots. They have a real shape to them, very different from other types of boot. They look to me like
a part of the animal. I have a very particular relationship with them.
Boots aren’t used often enough today. There are still lots of things to do with them, with textures, materials, shapes ... I can just imagine
a beautiful kitchen boot that is both elegant and comfortable, like those made by my friend Pierre Corthay.
84 Rue de Varenne