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WORLD of RADICAL BEAUTY

Architecture, art, design, and cuisine rooted in history and high craft

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Introducing MARCEL

The New Continental Restaurant from Roman and Williams and Sotheby's

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"We don’t believe a house is ever finished, and we don’t want it to ever be. Design is like an endless novel: if it doesn’t have humanity, it’s hollow.” — Robin and Stephen Alesch

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Explore our world of French culinary craft. In SoHo, La Mercerie offers elevated French cooking by Chef Marie-Aude Rose and Executive Chef Heloïse Fischbach.

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Chef Marie-Aude Rose: Carrots and Mint

Chef Marie-Aude Rose:
Carrots and Mint

Recipe for 4 people

INGREDIENTS

10 spring carrots
1 medium onion
2tbsp olive oil
6 large leaves of mint
1/2 tsp fine sea salt

DIRECTIONS

Peel and rinse the carrots. Slice thinly.
Peel the onion. Dice thinly.
Heat the olive oil in a deep large pan. Add the onions and cook for 2 minutes.
Add the carrots. Cook for 35 minutes covered, stirring occasionally.
Season with the salt.
The carrots have a light caramelization here and there but you want them mostly not colored.
Refrigerate for 2 hours minimum.
Serve with fresh chopped mint cold as an appetizer or warm with a steamed fish or lamb chops.

BON APPÉTIT!

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