In 1980, at the age of 26, Alain Passard was awarded 2 Michelin stars. Shortly after his arrival at the Carlton Hotel Brussels in 1984, he received 1 Michelin star, which was quickly followed by a second. Passard has been a passionate chef for the past 30 years. He relentlessly strives to bring out the very best of each ingredient with every movement he makes, and has the utmost respect for his craft. By preserving the colour, flavour and aroma – the essence – of each product, he creates dishes that are defined by their purity. In the early 2000s, Passard decided to take a new direction with his cuisine and concentrate on creating vegetarian dishes. Today, he channels his fascination and expertise to imbue the vegetables he roasts, grills or ﬂambés with incredible flavour, playing with the colours, aromas, flavours and textures of the vast array of wonderful vegetables available to him. Working with vegetables is, in a way, an incentive to replant the earth, to learn a new language, and to master a diﬀerent vocabulary.