Food Sparks

There are very few restaurants like Canlis anymore.   It is old school in every way from the Mid-20 th Century Modern architecture to ...

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 fromag...

One of the culinary delights on our California trip was a perfect souffle served with Gran Marnier cream.  This was dessert at the Beausejou...