Question for everyone:
the concept of putting bacon or foie gras into sweets is not terribly 'nouveau' anymore and has perhaps become a bit of a staple of even mainstream dessert menus.
So that said, have you come across any other types of proteins/meats/savory components in your desserts which surprised you? And, which meats do you think would lend themselves nicely to sweets? Bacon does work unbelievably well, particularly if it has been candied b/c it creates a nice balance of salty/sweet/fat that complements desserts. I'm now thinking about how this could apply to other meat products and am coming up blank.