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
Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.
— Georges Blanc, French chef and restaurateur, Ma Cuisine des Saisons
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