Salmon en papillote with rosemary-butter and porcini “soil” garden of charred shishitso peppers, roasted cauliflower florets, butter-poached French radishes, vichy carrots, roasted sweet tomatoes, caramelized beets, and white truffle oil
The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.
— Jean Anthelme Brillat Savarin, French gastronome, The Physiology of Taste
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