My most memorable meal ever was at l’Arpège *** and was completely plant based as well, so I guess it is actually possible to go full vegetarian/vegan. Of course, Alain Passard has 3 farms on different soils across France so the veggies were nice and fresh
obviously, the post is garbage but in this case they just printed an outright lie AND linked to the proof. the don’t just believe their readers are morons, it’s the foundation of their business model.
“Last October, EMP’s vegan menu received a scathing 0-star review in the New York Times.”
No it didn’t - it gave a scathing review and was not giving any stars to anyone, perhaps ever again.
From the bottom of the review the post linked to: “What the Stars Mean Because of the pandemic, restaurants are not being given star ratings.”
Arpege was a fantastic experience… it did have 2 meat courses at the end tho… (at least it did when i dined there). but it is preceeded by 10+ courses of pure veggie awesomeness…
A great experience, but I did need the meat at the end. I might go if it were vegetarian, but almost impossible without milk and eggs.
As for EMP, I would go again if they at least incorporated them.
I went expecting to hate it but tried to keep an open mind. I thought it was fabulous and that the food was inventive, delicious and very much worth experiencing. It is hard to create a dinner that people traditionally think of as luxury without any animal products, but they do so with the luxury of the time it takes to create each dish. And when you are willing to dedicate an unlimited amount of time to a single dish you can create something pretty spectacular, even if it doesn’t contain animal product. And of course the wine list is incredible and priced fairly. My only quibble is that there is quite a bit of salt and that sticks with you for a day.
A completely damning article came out today about Humm and EMP:
It basically says Humm is more concerned with cultivating his own image while the restaurant actually wastes food (calling it “farm to trash” due to all the waste) and pays workers substantially less than other similar restaurants.