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?
