The Food of France

Carrots are the new caviar

Passard, 52, has since retreated to a more conventional format (foie gras is back on his menu, along with caviar and turbot), but his move towards a vegetable-based cuisine had lasting effects. His influence can be seen in places as far-flung as Manresa in Los Gatos, California, where David Kinch’s inventive and delicious dishes are based mostly on vegetables grown on a farm connected to the restaurant. Jeremy Fox, who trained with Kinch, went on to become chef at Ubuntu in Napa Valley, a vegetarian restaurant attached to a garden that has become one of the most talked about eating establishments in the US.

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