The Gargouillou of young vegetables is more than 25 years old, though you would not think so. The vegetables are blanched in boiling water, then cooled in ice water to stop them from cooking once they have reached the desired consistency. They are then lightly sautéed in a pan with a slice of ham fat, and various sprouts and aromatic herbs are added. A real cult dish that has spawned one of the most emblematic philosophies of modern cuisine.
