Mayolike

Belgium was the apparent inspiration for another of the appetizers, pommes frites (French fries), served in the Belgian style with an accompanying mayolike dip (dolled up here into "white pepper-truffle crème) and also à la Chateau Blanc -- cheese fries, that is -- with the addition of melted slivers of Parmesan.

“Avocado toast is a pure, direct, straightforward way to get that delicious thing into your face as quickly as possible,” says the Dinette chef James Seitz, who grew up in Bellflower, Calif., eating a version with a mayolike spread.

In the mayolike blend, the yolk created sturdy links between pigment particles, resulting in stiffer paint. Such consistency would have been ideal for techniques like impasto, a raised, thick style that adds texture to art.