Sea urchins inspire chefs

03/14/2007 |

It's the height of sea-urchin season, and U.S. chefs are taking a cue from France, Italy, Chile and Japan, where the spiny sea creatures are considered a delicacy. L'Atelier de Joel Robuchon in New York serves urchin with lobster gelee and sweet cauliflower cream and chef-owner Jeremy Marshal at Aquagrill is keeping the creatures on the menu throughout the season.

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