Sheer Bliss

Last night I experienced something that can only be described as sheer bliss. It doesn't happen often and the experience is very fleeting but it is oh so satisfying. It hands down has to be one of the greatest pleasures on earth for me. I had a perfect souffle. Those who know me well can guarantee that if a souffle is on the menu, I will somehow have to have it. This delectable treat was a lemon and blueberry ripple souffle with a spoonful of blueberry ice cream expertly dunked in the center of this luscious goodness. From the moment it was placed in front of me I could tell that this would be special. This souffle rose nearly one and a half inches above the ramekin with a nearly perfect flat top browned to just that side of golden. Not even the slightest sign of a crack or a bubble. I would have to say though that at a 1-Michelin star restaurant I would be gravely disappointed if they deigned to serve a cracked souffle. The texture was so light and airy with a slight crunch from the sugar dusted inside the ramekin. The top was just begging to be cracked into. The combination of tart lemon and blueberry got the salivary glands going against the sweetness of the custard base and the souffle was served at the perfect temperature, just below piping hot tempered by the frozen ice cream slowly melting to create a creamy sauce.

What added greatly to the amazing souffle experience was the gracious service leading up to its unveiling. We had ordered the tasting menu which predicated a special dessert of brown sugar tart with muscat grapes. However, somewhere between the meat and cheese courses, out of the corner of my eye, I noticed a souffle being served to another table. I inquired after it and got the requisite "I'll see what I can do" response at which point I never know how the outcome will go. For example, an inquiry at the French Laundry as to whether or not I could purchase some of the lovely brioche to take home was finally met with an apologetic "we only made enough to serve at the restaurant today" (this was before the opening of Bouchon Bakery). The chef and our waitress on this occassion though delightfully rearranged our menu and served a small sample of the brown sugar tart as our pre-dessert instead of the marscapone panna cotta as planned (thankfully so since I've really never enjoyed panna cotta). Then without a word the beautiful souffle appeared. My only complaint is that I didn't have enough!