V.18 No.32 | 8/6/2009
Food for Thought
Three simple ways to relish beets
By Ari LeVaux
Alain Passard, founder and head chef at L'Arpege in Paris, pulled meat from his menu in 2001 because, he announced, he wanted more culinary challenges. "One day I woke up and asked myself, 'What have I done with a leek, with a carrot?' Nothing, or maybe just 10 percent of what can be done with a carrot."
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