Pierre Gagnaire "They alone allow cuisine to evolve," Gagnaire says about vegetables. At his eponymous restaurant, he uses unexpected, audacious flavors, as in his Sprouts with Apples and Nasturtium Leaves. He plays cooked ingredients against raw ones in his Warm Mushroom Salad with Parmesan and Arugula.
Alain Passard At L'Arpège, Passard serves even humble vegetables with a sauce fit for prime meat or fish, as in his Sweet Onions with Curry and Parsley Coulis, below. He experiments with raw flavors in his Arugula "Velouté" with Parmesan Cream.
Guy Savoy "Vegetables get us excited in a way that meat can't," Savoy says. At restaurant Guy Savoy, he thrills diners with unusual pairings, as in his easy Carrot and Star Anise Soup, above. He also reveres the classic flavors of Shallot-Stuffed Mushrooms.
Guy Martin At Le Grand Véfour, Martin does to vegetables what most chefs do to meat: For his Carrot Osso Buco, he uses vegetables instead of veal shanks. His Zucchini Baked in Parchment relies on a technique for cooking fish.
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