Alain Passard’s Aigre-Doux (Sweet & Sour Vinaigrette, L’Arpège ⭐⭐⭐)
Passard shocked the food world in 2000 by removing red meat from L’Arpège. This aigre-doux (“sweet-sour”) vinaigrette is, per food writer Russ Parsons, “the single most memorable dish” from a visit. Deceptively simple — just honey, acid, and oil.
Version 1: Lime & Olive Oil (~250 ml)
| Ingredient | Amount |
|---|---|
| Fresh lime juice (~3 limes) | 45 ml |
| Honey (chestnut honey preferred) | 85 g |
| Extra-virgin olive oil | 125 ml |
Method: Combine lime juice and honey. Blend with an immersion blender. With blender running, slowly drizzle in olive oil until creamy emulsion — consistency between heavy cream and loose mayonnaise.
Version 2: Walnut Oil & White Wine Vinegar (~250 ml)
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 45 ml |
| White wine vinegar | 45 ml |
| Honey | 45 g |
| Walnut oil | 120 ml |
Method: Same process as Version 1.
Notes
Do not refrigerate if using soon — honey and oil solidify. Version 2 (walnut) pairs best with bitter greens; Version 1 (lime) pairs best with delicate spring vegetables.
Pairs with: Spring vegetables, duck, pork, fruit salads.
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