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Vegetable Wire

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

michel-bras.jpgThree Michelin-starred French chef Michel Bras writes an essay on his relationship to vegetables and his iconic dish the gargouillou. Quote: "I apprehend, observe, smell, touch, and taste… again and again. In fact, I am always intimidated when I run into something new. Every morning, I discover, I re-discover." [MADFeed]
Sébastien and Michel Bras. [Photo: Relais & Chateaux]