The World's Best Restaurant Is Now 100% Plant-Based 

They're not fully plant based anymore (I had seafood on the menu when I was there over the summer)

@@ligier plant based actually means primarily plants, but can include a lil meat or seafood, just as long as, like, 90%+ of your meals come from plants. even a fully vegan diet can be not considered "plant based" if they mostly eat mock meats and vegan snacks like ice cream and such! Eleven Madison Park is the first plant based vegan three star Michelin restaurant, however! Which makes it even more impressive cuz they don't have the mock meats to lean on, it's all veggies as close to their natural state as they could make em, which is incredibly impressive

They actually did go full vegetarian for a coiple of years, but they reverted back to having meat with a lot of vegetarian options if I remember correctly.

@@kutz206 Correct! I also like to add vegan is a lifestyle (no leather which is animal skin, cosmetics derived from animals, etc). Plant based refers to the diet. I understand society interchange both terms, but it's like saying there is a "racist diet".

@@kutz206😂😂😂😂… you need 2 check the meaning of plant based buddy 😅!!!

I became vegan a year ago, and yeah, I had to learn cooking so things actually taste good (or taste at all). Making plant-based meals that taste good is no joke. Props to you working in such a restaurant!

@@nicolaspielawski1595 thank you mate ! And to ya’ll, it’s a nice challenge and really helpful for people like me that are lactose intolerant, you find solution by making your own butter, milk or even cheese (that ain’t fun to do trust me…)

The problem with this concept is that its fundamentally illogical. Meat isnt inherently unsustainable. Being praised for the move to "sustainable, 100% plant based" is silly. If anyone can have access to and support a sustainable meat industry, its high-end top50 restaurants. High-end top 50 restaurants being the ones to move to plant based for "sustainability" seems like an oxymoron when they could be serving as examples of a sustainable, diverse food cycle.

@@SuWoopSparrow As a meat lover, I have to admit that the meat production produces basically more carbon, but let’s face this : All restaurant can’t be technically as sustainable as if they didn’t exist. Their consumption of energy, their waste on water, food, packaging and many other things can’t make a restaurant sustainable BUT the good thing is that it can give ideas of sustainability to the common mortal. For me vegan is NOT the way to go, but boycotting fishing can be something that we can do I think because of the freaking huge disaster that it has been doing these past years…

@@Umalume I'm not sure what you mean about restaurants not being sustainable. People need to eat. Batch cooking, which is effectively what restaurants do, is more sustainable than individual daily family cooking. The method of execution in regards to packaging, water, ingredient usage, etc is up to each individual restaurant to optimize. Meat production varies greatly. Industrial meat production tends to be incredibly wasteful and unsustainable. Using livestock as part of a synergistic system in a small-scale farming operation, however, is incredibly sustainable and even beneficial. Animals are necessary for nature to thrive. Farming them doesnt mean you have to confine them to pens.

THANK YOU!!!!

We're gonna get there soon 😤 thank you!

I'm sorry to break it to you but... most great flavors come from fats, and it is widely proven by science.

Charred Black Angus steak with lots of creamy butter and rosemary sprig...❤

@@edriley2703 lol, having a varied diet is better than just being vegan is much better.

I almost completely agree. Plants and herbs are what make a dish but I also think you miss out on interesting textures that can only come from meat products (like the unique chew and feel of intestine). Eggs are also an unmatched ingredient in my opinion, whether its cooked normally or incorporated into a sauce. But I'd turn down any cut of meat for a plate of beautifully cooked vegetables.

Go to authentic Indian restaurants, plenty of naturally veg meals

In NYC there are hundreds if not thousands

Same here 😂 I still can’t afford it but at least I have a new culinary goal

It's called Nagorno Mist by Vusal Zeinalov

thank you so much!!

I'll admit that their first few vegan menus weren't the best, but it does take some time to learn this new cooking style and it seems like they've definitely gotten better! Definitely at least worth a try :)

@@ligier I'm most nervous about how I'd like (or dislike) the "no dairy" part, because I can't imagine life without butter and cheese. lol

@@kper5592 Oh trust me, their bread and butter was better than most fine dining places' bread and butter and they did it without dairy! They definitely use substitutes for cooking (usually just different fats and oils). The cheese is something that I did miss -- but not too much!

​@Potassium Permanganate Dairy is pretty addictive because its supposed to keep the calf coming back to its mother to feed. Not gonna lie, kicking the dairy addiction felt great for me!

A big percentage of vegetarian/vegans are ex-carnivores. It is actually quite wise on the part of a restauranteur to do this

thank you!!

so far michelin is winning but plants makin a comeback with eleven madison park leading the way 👀

yeah lol absolutely ridiculous

it’s incredibly hard to have a well done, focused plant based menu AND non plant based menu - creating one menu at this level is hard enough and to give it the attention it deserves it needed to switch over!

True. If a restaurant really wants to make an impact on the fine dining scene with a plant-based menu, they should make it a fair bit cheaper than menus without those limitations.

If your dumbass didnt know caviar was supposed to be luxurious you would think its "salty pebbles" and if you didnt know Wagyu was supposed to be the coming of christ on a plate, youd just think its a good stake. The Mythbuilding around meats and other oh so Luxurious meat dishes is the actual grift.

I know. And how is it more sustainable? In winter most ingredients will have to be flown in. Many things probably daily. If they’re buying local then great. But I’m sure all the proteins besides fish were all grown local. And farmers of their standards are all self sustained. So just stop selling fish. Unless it’s for the challenge. Then that different

arpege is one of the worst restaurants i’ve ever dined at - i only post positive restaurant experiences here but i was so close to posting a negative on on arpege. i genuinely believe if you gave me 30 days i’d be able to put together a better menu than what i had at arpege i was extremely extremely disappointed, EMP is light years better

​@@ligier I've heard just as many say that EMP doesn't hold a candle to the food there, but sorry you didn't enjoy it. Besides, EMP isn't the best in America (French Laundry takes that spot), never mind the world.

@@ligierNow I want to read/experience your negative review on arpege! We should regard a negative commentary as a learning experience, not a blanket condemnation.

You seriously think eating leaves is better for your health than eating the food the human species has been eating for thousands of years as hunter-gatherers? Were you dropped as a child?

I assume by your comment that you have been there and left hungry?