Under pressure to prepare the meal for a last-minute work-based dinner party, I prepared a torchon of foie gras that everyone seemed to love. I saved some to enjoy the next day. But then I had a craving for latkes. My mental palate was imagining warm potatoes, liver, and some diverse fruit sauces. So I made latkes, as well as applesauce and a cranberry red wine coulis. Adding a swish of lavender and chive oil, the whole dish had a perfumed nuance permeating a wonderful, small but delicious meal.