Charlie Palmer's foie gras mousseline with bing cherries was also a favorite. Light and fluffy, it was beautifully smooth. And who could resist Francois Payard's tasting table full of macaroons? Each was accompanied by a wink and French charm.
Experiment! Taste weird things in ethnic restaurants. Taste everything you can, even if it makes your parent fall under the table. You don't have to pretend you actually like tripe or pig's feet -- although you get points if you do.