Most chefs use Twitter as a promotional tool. Some take to the social network to rant against critics. Yet others look for new employees. But Parisian chef Alain Passard uses Twitter for one purpose and one purpose only: to send out stunning images of the food he serves at his lauded, vegetable-focused restaurant, Arpège, and for that reason he is almost certainly the very best chef in the world to follow. You will want to literally eat his feed. (Bonus: Thanks to the time difference, American followers on the East Coast usually wake up to his shots — a very pleasant way to start each day.) Here, then, are more than 50 of his greatest hits (culled from nearly 1,500 tweets). Bonne table.
Tomate Green zébra aux fleurs de sauge pic.twitter.com/9ZBsZOIONG— Alain Passard (@ArpegeLive) October 22, 2014
Radis daikon au céleri-branche pic.twitter.com/3scYD67jg2— Alain Passard (@ArpegeLive) October 22, 2014
Salade bleue d’automne, figue et laccaire améthyste pic.twitter.com/qgeXlOn8ya— Alain Passard (@ArpegeLive) October 21, 2014
Navet long à collet violet, pousses de moutarde pourpre, parmesan pic.twitter.com/UlM5HWkDtC— Alain Passard (@ArpegeLive) October 22, 2014
Melon et concombre à la menthe pic.twitter.com/AmhPHU61sv— Alain Passard (@ArpegeLive) August 26, 2014
Tartare végétal pic.twitter.com/4dx3luMb11— Alain Passard (@ArpegeLive) September 23, 2014
Radis rose à la rose pic.twitter.com/0KExVnxOIu— Alain Passard (@ArpegeLive) October 21, 2014
pic.twitter.com/kJ4W68CLG0— Alain Passard (@ArpegeLive) October 16, 2014
Melon et poivron à l’huile verte pic.twitter.com/Odv0MKQqls— Alain Passard (@ArpegeLive) September 24, 2014
Les mignardises “tartes bouquet de roses” pic.twitter.com/XruaULMAjQ— Alain Passard (@ArpegeLive) October 15, 2014
Pâtisson aux fleurs de chrysanthème pic.twitter.com/4IGh05b5lw— Alain Passard (@ArpegeLive) July 10, 2014
Carotte, cresson et framboise pic.twitter.com/AXhsZlDw2B— Alain Passard (@ArpegeLive) August 27, 2014
Carpaccio de navet rond à chair rouge pic.twitter.com/fV3KFIogVu— Alain Passard (@ArpegeLive) October 22, 2014
Anchois frais, raisins, oignon et chorizo pic.twitter.com/zthJHRULAn— Alain Passard (@ArpegeLive) July 16, 2014
Saint Jacques grillée sur son couvercle pic.twitter.com/eBFse6qixh— Alain Passard (@ArpegeLive) October 9, 2014
Carpaccio de betterave, pousses de roquette sauvage pic.twitter.com/HpOqOhjBUn— Alain Passard (@ArpegeLive) September 25, 2014
Croque pomme/citron pic.twitter.com/1PlI36o5pl— Alain Passard (@ArpegeLive) October 8, 2014
Fleur d’oignon, tomates Green Zébra et Yellow Boy pic.twitter.com/OpZRL5MWiJ— Alain Passard (@ArpegeLive) July 11, 2014
Millefeuille aux pommes pic.twitter.com/Ebb2Lzw819— Alain Passard (@ArpegeLive) October 1, 2014
Trompettes farcies pêche-carotte, beurre salé et fleur d’hysope pic.twitter.com/nGWLJqhGF8— Alain Passard (@ArpegeLive) August 28, 2014
Navets au miel, romarin pic.twitter.com/cHRku64Y6H— Alain Passard (@ArpegeLive) September 25, 2014
Œuf au plat, mousseline mauve pic.twitter.com/H3L1fOxBNN— Alain Passard (@ArpegeLive) October 2, 2014
Salade de raisins Chasselas, noisettes fraîches et fleurs de fenouil pic.twitter.com/eyWMmwTyWH— Alain Passard (@ArpegeLive) July 29, 2014
Carpaccio de Saint Jacques aux cèpes du jardin sur assiette blanche pic.twitter.com/cgKFysDAPF— Alain Passard (@ArpegeLive) October 14, 2014
Emotion pourpre, hibiscus pic.twitter.com/GKsQgex2ml— Alain Passard (@ArpegeLive) September 18, 2014
Salade de fleurs aux fruits et menthe fraîche pic.twitter.com/J9FPYa2dhn— Alain Passard (@ArpegeLive) July 11, 2014
Homard à l’estragon pic.twitter.com/e4gK4VwaEh— Alain Passard (@ArpegeLive) September 23, 2014
Soleil d’échalotes pic.twitter.com/g4Y4GxqSzn— Alain Passard (@ArpegeLive) September 16, 2014
Prunes “façon tomates”, basilic pic.twitter.com/yeyZMmD1pb— Alain Passard (@ArpegeLive) July 11, 2014
Pêche rôtie à l’huile d’olive, mûres confites et amandes pic.twitter.com/lo0f9vlkeX— Alain Passard (@ArpegeLive) September 10, 2014
Haricots verts-poires , émulsion au persil pic.twitter.com/6VxZgv0khz— Alain Passard (@ArpegeLive) October 2, 2014
Concombre à la crème et fleurs de fenouil pic.twitter.com/0p3c1Xeko6— Alain Passard (@ArpegeLive) July 10, 2014
Chantilly, tomates et fleurs de Tulbaghia pic.twitter.com/2nfGeLs1ef— Alain Passard (@ArpegeLive) July 18, 2014
Fleurs de mauve apéritives: mousselines angélique-courgette, pomme-romarin et tomate-sauge pic.twitter.com/8ZpmPr3mNI— Alain Passard (@ArpegeLive) September 4, 2014
Concombres-cornichons aux pétales de roses pic.twitter.com/wFv2wgFfgu— Alain Passard (@ArpegeLive) August 29, 2014
Tomates “caviar” à l’estragon et cœurs de céleri branche pic.twitter.com/eoAFd2Eq7D— Alain Passard (@ArpegeLive) August 22, 2014
Gratiné d’oignons à la mauve pic.twitter.com/6FPvmJOP02— Alain Passard (@ArpegeLive) August 20, 2014
Carpaccio de radis roses de Chine, huile aux feuilles de figuier pic.twitter.com/ZHuIopSJno— Alain Passard (@ArpegeLive) October 7, 2014
Le bouquet du jardinier pic.twitter.com/jA1HdQGTvi— Alain Passard (@ArpegeLive) August 19, 2014
Carpaccio de radis roses au raifort pic.twitter.com/7VyXBUPN85— Alain Passard (@ArpegeLive) October 13, 2014
La bouchée du jour: courgette-tomate et fleur de tulbaghia pic.twitter.com/lKrlF78PR2— Alain Passard (@ArpegeLive) August 6, 2014
Taboulé façon “salade César” pic.twitter.com/Vto4KO6leg— Alain Passard (@ArpegeLive) August 6, 2014
Bonbons de rhubarbe au sucre pic.twitter.com/K4LXZYL4mT— Alain Passard (@ArpegeLive) August 5, 2014
Radis à la croque au sel pic.twitter.com/vkbcHRzaCn— Alain Passard (@ArpegeLive) September 18, 2014
Méduses de tomates-concombres à l’estragon pic.twitter.com/xrWvShBg71— Alain Passard (@ArpegeLive) August 5, 2014
Carpaccio de radis roses de Chine, huile aux feuilles de figuier pic.twitter.com/ZHuIopSJno— Alain Passard (@ArpegeLive) October 7, 2014
La bouchée du jour: tomate et œuf de caille pic.twitter.com/5Rdq9yvbj9— Alain Passard (@ArpegeLive) July 23, 2014
Gaspacho et chantilly au speck pic.twitter.com/7yNcABJPjM— Alain Passard (@ArpegeLive) July 31, 2014
Palourdes aux blettes rouges et fleurs de tulbaghia pic.twitter.com/rT3yDOaZ6q— Alain Passard (@ArpegeLive) July 30, 2014
Sorbet cassis, fleurs de pensée, chips de betterave pic.twitter.com/CHhlOfIVOW— Alain Passard (@ArpegeLive) July 10, 2014
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