Alain Passard began his career at Le Lion d'Or in Liffré from 1971 to 1975 under the Michelin-starred Breton Chef Michel Kéréver.

The following year, from 1975 to 1976, Passard entered La Chaumière under triple Michelin Star-holder Gaston Boyer, a culinary classicist.

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.

[8] Twelve gardeners work the trio's combined six hectares (15 acres), where donkeys, mares, cows, hens and goats also maintain residence.

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.

[10] Passard is the first chef to use AI to explore the visual qualities of his plates with an art historian and computer scientist.