Signature dish · v. 2015
Beetroot in salt crust
Mauro Colagreco · 1976 · Mirazur, Menton — born in La Plata, Argentina
One beetroot from the garden above Menton, baked in salt for hours and served with a caviar cream.
Why it works
The crust seals the root so it cooks in its own water and loses nothing; the salt seasons through the skin at the rate the flesh can take it, which no seasoning afterwards can imitate.