That was a pretty dopey article though did have some truth embedded in it - namely that is nothing new. Even in the US, then top restaurants like Charlie Trotters were offering veg tasting menus over 10 yrs ago. Hell, I have been bitching for years that chefs in Columbus have been way behind the curve on this, deferring to Midwestern ideals that high end dishes = lots of protein.
"(Ã¢â‚¬Å“That was sort of revolutionary,Ã¢â‚¬Â says David Chang, who traces the current vegetable mania back to Passard and his compatriot Michel Bras, whose signature vegetable extravaganza Ã¢â‚¬Å“gargouillouÃ¢â‚¬Â has been copied almost as much as his molten chocolate cake.) "
That gargouillou is one of the greatest (if not the greatest) things I have ever eaten in my life.
eta - And any good chef doesn't use the deep fryer or other tricks on the veg. Bleech.