For this dish, named for the French word for “beet,” at L’Atelier de Joël Robuchon in New York City, chef Christophe Bellanca, seasons beets, skin on, with salt, pepper, thyme and garlic, wraps them in aluminum foil and roasts them. Then he cools them, peels them, dices them and mixes them with diced green apple and a mixture of avocado purée, salt, pepper, balsamic vinegar reduction and piment d’Espelette. He puts that mixture in a mold and tops it with an herb salad of chervil, thyme and chives. It’s garnished with a savory sorbet of green mustard, sparkling water and a little sugar that he freezes and then whips in a pacojet at service. The plate is decorated with dots of avocado sauce, beet sauce, Espelette oil and chive oil.
Price: Part of a $165 tasting menu
Availability: Through summer