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.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!