The cool autumn air has blown in a new French fusion restaurant only one block away from my apartment. The food there is terrific and it has become an inspiration to me for continuing to work with root vegetables, affordable and hearty staples through the fall and winter. And the French really know how to bring vegetables to a higher form. The new restaurant loves beets, serves them in all manner of ways with appetizer and entrees, so how could I not have come to love this place? During one of our lasts visits, they served us a complimentary amuse-bouche made of chilled cauliflower soup and what I think might have been avocado oil. It was a perfectly silky soup and inspired me to create a cauliflower soup of my own.

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