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.

Why Register?

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!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.