A bout de souffléMarch 12, 2008 at 1:52 pm | Posted in food, writing | 11 Comments
Tags: paris, restaurant, souffle, teensy tiny steps toward publication, writing
Back when I started the blog, I created a category called “writing“, which was supposed to contain musings and observations about my attempts to launch a career as a novelist. If you click that category, you’ll see I haven’t used it much — my thoughts and struggles as a writer turned out to be too personal (not to mention tedious) to share in such a public space. I’m happy to report, though, that now I have at least a small tidbit of news fit for public consumption: I have acquired representation for my novel!
This means (in lay terms), that the odds of my novel actually landing in a bookstore near you some day have gone from “wildly improbable” to “vaguely within the realm of possibility”. Which is good news!
Good enough news to celebrate with a dinner out, certainly. I knew it would be premature to binge on an elaborate three-star feast, but I wanted something that felt a little indulgent, a little out of the ordinary. So what better choice than the decadent all-soufflé menu at Le Soufflé?
The only problem with soufflés is, if you’ve seen one, you’ve more or less seen them all. I’ve got a few more pics available for completists, but as far as this post goes, I think I’ll exercise my writerly skills and stick to textual descriptions.
So, soufflés tasted monday night:
Foie gras — a fluffy cloud infused with the most delicate aroma of foie gras, complimented by a molten puddle of the stuff in the middle.
Forestier — earthy, mushroom flavors whipped up lighter than air
Sanglier — the lightness of souffle meets the robust, gamey flavor of wild boar. Although in fact, the boar chunks hiding at the bottom were so tender it was hard to believe the animal was raised in the wild.
Volaille — This was actually the pinnacle of the meal: nothing but chicken, mushrooms, and gravy, but it was like the most divinely inspired chicken pot pie you’ve ever eaten.
Pommes aux Calvados — drunken apples doused in Calvados
Grand Marnier — the most traditional of all soufflés, but still difficult to pull off as perfectly as they did last night.
So there you have it — the perfect celebratory meal for a most happy occasion. Oh, and they change their soufflé menu regularly… Good thing, in case I get any more good news in the future.
Restaurant Le Souffle
Phone: 01 42 60 27 19
36, Rue du Mont Thabor
75001 PARIS 01 er
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