Courtesy of chef Christopher Grossman, Atlas, Atlanta, adapted from his original recipe.
1. Allow steaks to temper at room temperature for 30 minutes, then lightly oil and season well with salt and pepper. In a very hot cast-iron skillet, cook to desired doneness. Allow the steaks to rest before slicing, then sprinkle with fleur de sel.
1. Cut the potatoes in half and place in a pot, flat-side down. Fill the pot with enough water to cover about three quarters of the potatoes. Place 2 tablespoons cold butter on top of each potato half, season liberally with salt and bring to a simmer.
2. Once water has cooked off and only butter remains, reduce the heat to medium-low until the butter has lightly browned to the color of honey (you should be able to see the potato bottoms getting color around the edges). Turn the heat off and allow to rest for at least 30 minutes. Top with fleur de sel just before serving.
1. Melt butter in pot, add flour, and stir over medium-low heat to make a blonde roux.
2. Once flour becomes aromatic and mixture is completely homogeneous, add milk and cream. Bring to a simmer and add roasted garlic, black garlic and parmesan cheese. Bring the mixture back to a simmer and whisk to melt cheese.
3. Put mixture into a blender and add Sherry vinegar. Béchamel should be a saucelike consistency; thin with water if needed. Makes 1 to 2 cups.