Alain Passard turned the parameters of the fine dining world upside down – and got a lot of vegetarians very excited – when he announced that he was turning his back on meat. Today, his menu relies heavily on vegetables from the chef's own biodynamic farm near Paris. While not all dishes are fully veggie, their focus on animal-free ingredients makes them easy to adapt, which is a lot more than can be said for most French haute cuisine establishments.

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