In the article Taillevent stays on top Patricia Wells writes about Paris' Michelin 3-star restaurant Taillevent.
[The] remoulade of truffled celery root topped with paper-thin slices of scallops and truffles is fantastic. This pristine and elegant first course arrived like a pastry shop millefeuille, a neat, crisp-looking rectangle with tiny chopped celery root laced with truffle bits. Atop it, alternating black and white disks of fragrant black truffle and sweet sea scallops added a cool, refreshing balance.
Oh yum yum yum. [via The Morning News]