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.
With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit