Chef-owner Bernard Ros makes a sage oil by puréeing dry sage leaves with olive oil, letting it sit for two to three days and then straining it. He purées cooked beets to make a coulis. Then he sears diver scallops to order and places each one on a cooked carrot slice and garnishes the plate with the beet coulis and sage oil, as well as steamed spinach, a baked tomato and a quadrillage made by piping cooked, mashed sweet potato into a grid pattern and baking it.
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