Showcasing contemporary Savoyard cuisine—Chef Jean Sulpice's specialty—this appetizer can be served cold or warm, or accompany a main, like hearty braised beef or steak. If you can't find salsify (a "forgotten vegetable"), substitute parsnips, Jerusalem artichokes or artichoke hearts. Recipe courtesy Jean Sulpice, Chef, L'Oxalys, Val
W.E. WINE RECOMMENDATION: Consider a Beaujolais such as the Domaine du Vissoux 2006 Les Trois Roches Moulin à Vent for this dish. The concentration of the dark cherry fruits and edge of licorice harmonizes well with the thick, earthy texture of the warming vegetables.