Check out the new, mobile-friendly WineSpectator.com!
April 30th, 2001 Uproar in France as Three-Star Chef Removes Meat From Menu Like most great French chefs, Alain Passard grew up preparing beef, veal, lamb and duck. But over the years, this classic repertoire began to bore him.
For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2001.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered