Gargouillou is an ever-changing dish that reflects the endless fascination of nature through the variety of colors, textures, and flavors of some 80 vegetables, flowers, herbs, sprouts, roots, and seeds, each prepared in a different way. Michel was inspired by the flowers and herbs of the Aubrac in June 1980, while he was running across the plateau which was in full bloom. Since then, this groundbreaking dish has captivated critics and gourmets around the world and has had a profound influence on French cuisine and the international culinary scene. With this dish, vegetables were elevated from a garnish to a main course, ushering in a new era. Gargouillou continues to be a major source of inspiration today, and creative vegetable dishes by chefs and regional producers continue to sprout in restaurants around the world.