Salt Chic

摘要

At fleur de sel, the tiny eatery in man hattan, chef Cyril Renaud dashes pinches of French sea salt over a white chocolate caramel ganache. Salt on chocolate? "Maw oui," insists Renaud, who not only puts it on all his desserts but keeps an oak chest brimming with 20 varieties of gourmet sodium in his dining room. His favorite, the restaurant's namesake, means "flower of salt." A coast away, in California's Napa Valley, Thomas Keller, chef and owner of the French Laundry, lays out a tray of colorful imported salts for his diners' delectation. At neighboring Sante, a restaurant at the Sonoma Mission Inn & Spa, chef Michael McDonald wows patrons with his homemade rosemary herb salt, used to season a pot-au-feu.