Cooking demands respect for the ingredients. It took a certain amount of modest courage to serve this recipe at the Louis XV in 1987. Many found the dish too lowly; others found it almost provocative. To me, anything that brings out the wonders of the produce helps create beautiful cuisine; anything that distorts produce abases it. A chef must display humility before fine produce. With the focus on vegetables, this dish appeals to our current desire for health and fitness.