At the restaurant Le Meurice Alain Ducasse, chef Jocelyn Herland suggests in Appetizers a cocotte of seasonal vegetables – at the moment : Spring onions, Baby beetroot, Spiny artichoke, Potato,…– cooked individually under grey salt. The vegetables are displayed in between Himalayan pink crystal salts, cooked with an elegant titanium fork then immersed in a seasonal condiment.
www.alainducasse-meurice.com/en





Source