Souffle Souffle

I am sharing my soufflé here as well.   

It was a tiny one.  A warm Edam cheese soufflé with crispy bacon on top, paired with fromage blanc sorbet and a white sesame tuile to end my dinner at La Folie in San Francisco when we visited that city in late June.

It was a good dinner.  Mrs. A ate frog legs, escargots bone marrow gratin, seared foie gras, and foie gras torchon.  Mr. A had goat cheese tatin, a pig feet sweetbread and lobster terrine, seared foie gras before his soufflé.   

Our friend’s dessert was a huckleberry Baked Alaska, basil ice creams, served with lemon biscuit and huckleberry panna cotta.  It looked good, didn’t it?