Jason Bangerter
Auberge du Pommier
Foie gras terrine with peach compote, $22.
“I get so excited by new ingredients,” Bangerter says, “it’s like being on a first date when it seems like you might get lucky.” He first cures the foie gras in peach brandy and lavender sugar before turning it into a savoury terrine. The peaches are poached in wildflower honey, poppy vinegar and lavender flowers. Brioche toasts and an ethereal foam of the vinegar lifts the dish to dream date status. 4150 Yonge St., 416-222-2220.

Jason Inniss and Bertrand Alépée
Amuse-Bouche
Sardines with red beet seedling salad, $15.
An Old World escabèche of Portuguese sardines (their flavours sweetened by the vinegar) meets the New World in a crispy olive oil garnish. A poppy vinegar gastrique adds kick. 96 Tecumseth St., 416-913-5830.

Jesse Vallins
Trevor Kitchen and Bar
Pork cheeks with sweet pea purée, $13.
Vallins ushers in spring with three elements: sweet peas, succulent pork and poppy vinegar. The pork sits atop fresh peas puréed with cream; a wild poppy agrodolce, updated with poppy seeds and chives, adds the final touch. “When I smelled the vinegar, it reminded me of an aromatic apple cider,” he says. “I can’t think of anything better with that than pork, and pork just happens to be my favourite vege­table.” 38 Wellington St. E., 416-941-9410.