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Drink
Watermelon Juice with Fleur de Sel
A chilled watermelon quencher. (By William Yosses)
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Side Dish
Chervil and Butter New Potatoes
Chervil’s delicate anise flavor and fleur de sel's crunch enhance steamed baby potatoes. (By Amy Wisniewski)
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Snack
Chanterelle Popcorn
A decadent munchie or a rustic-elegant topping for roasted chicken or sautéed spinach. (By Amelia Saltsman)
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Side Dish
Parker House Rolls
Slathered with herbed butter and sprinkled with fleur de sel. (By Kate Ramos)
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Main
Foie Gras Poached in Red Wine “<hlc>la</hlc> Mère”
Foie Gras Poached in Red Wine “la Mère” (By Paula Wolfert)
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Main
Foie Gras Cured in Salt
Foie Gras Cured in Salt (By Paula Wolfert)
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Breakfast/Brunch
Royal Egg Sandwich
Royal Egg Sandwich (By amuseguele )
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Main
Marie-Claude's Chocolate Cake with Fleur <hlc>de</hlc> Sel
Marie-Claude's Chocolate Cake with Fleur de Sel (By Paula Wolfert)
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Main
Foie Gras Sautéed with Green Grapes
Foie Gras Sautéed with Green Grapes (By Paula Wolfert)
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Main
Calf's Liver as Prepared in the Valley of Ossau
Calf's Liver as Prepared in the Valley of Ossau (By Paula Wolfert)
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Starter
Weathervane Sea Scallops in a Citrus Marinade with Swiss Chard and Dill-Caviar Cream
This dish celebrates the pure scallop flavor that is unique to the seafood world. (By Stu Stein)
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Main
Carpaccio of Pig's Feet, Celery, and Black Truffles
Carpaccio of Pig's Feet, Celery, and Black Truffles (By Paula Wolfert)
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Main
Poached Chicken Breast, Auvergne Style
Poached Chicken Breast, Auvergne Style (By Paula Wolfert)
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Drink
Chocolate "Egg Nog" Pudding Macchiato with Exotic Seasonings
More of a dessert than a latte. (By Pichet Ong)
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Pasta/Noodles
Makeout Mac
A crowd favorite at SF Food Wars' 2009 Mac Battle Royale with Cheese. (By Modern Halitosis Lovers)
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