SLIDESHOWS: Favorite Chefs of the Best New Chefs

Sprouts with Apples and Nasturtium Leaves

BNC 2009 Paul Liebrandt selects: Pierre Gagnaire

One day Pierre Gagnaire's vegetable supplier showed up at the restaurant with tiny sprouts of houblon (hops). Gagnaire created this dish on the spot, combining the sprouts with slightly acidic Granny Smith apple, rich toasted peanut oil, peppery nasturtium leaves and tangy sheep's milk yogurt.

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