reintroduced meat and fish, but in smaller doses. Passard has been planning his menu based on the seasons, sourcing natural and organically grown products from artisans and farmers, including his own: Passard's desire to work with quality products led him to create three "kitchen gardens". The first took root in 2002 in the soil of Sarthe, the second in 2005 in Eure and the third in 2008 in Manche, three Départements of Western France. Three gardens in three different terroirs, giving the respective vegetables a soil-suffused signature: sand in Sarthe for carrots, asparagus and leeks; clay in Eure for celeriac and cabbage, and lastly, alluvia in Manche for aromatic herbs. The farms produce 40 tons annually of organic produce. Animal traction is employed for plowing and harvesting. It is the only restaurant to self-manage its vegetable, herb and red and black fruit production. Twelve gardeners work the trio's combined six hectares (15 acres), where donkeys, mares, cows, hens and goats also maintain residence. Art and AI Passard is also a prolific visual artist working in the medium of collage, amongst other media. In recognition of the unique visual qualities of his plates together with his collages, Passard collaborated with art historian Emily L. Spratt to create a gastronomic algorithm that uses artificial intelligence to explore the relationship between sight and taste, and the interaction of all of the senses with the primary sense of vision, in the act of creativity itself. Together they produced machine-generated images of collages in the style of Passard based on the photographs of the Michelin plates, and also experimented with portraiture in an attempt to produce an artwork inspired by the Renaissance painter Giuseppe Arcimboldo. The results of the collaboration were revealed at the Global Forum on AI for Humanity, which was hosted by President Emmanuel Macron at the Institute de France, in the exhibition "Au-delà du Terroir, Beyond AI Art" on 28–30 October 2019. Passard is the first chef to use AI to explore the visual qualities of his plates with an art historian and computer scientist. References Bibliography The art of cooking with vegetables by Alain Passard, Frances Lincoln, 2012. En cuisine avec Alain Passard, Christophe Blain, Gallimard, 2011. External links Great Chefs Alain Passard at FoodPlanet.tv French chefs 1956 births Living people Chevaliers of the Légion d'honneur