And letting that souffle fall on Valentine's day should be your last concern …
By Marisa D'Vari | February 9th, 2007 | Category: News | No Comments »
Everyone fears the souffle falling as it makes its transition from the oven to the table.
First, there's the dramatic build up. In a restaurant, the waiter warns you before you order appetisers that a souffle takes a half hour to make so if you want it, you have to order it right that minute.
And then you have all the cooking shows where typically genial chefs with their TV kool-aid smiles turn all serious before they walk to the oven, put on their mitts, and begin a long lecture about how to remove the souffle safely.
Being served a fallen souffle is bad any time of the year, but on Valentine's day ... well, it just sets the wrong tone for the evening.
Yet a fallen souffle is not the worst thing that can happen. Ordering the wrong wine to accompany it is a bigger faux paux.
Wine Enthusiast takes a look at this most serious of issues, interviewing Laurent Chevalier of Payard Patisserie.
Here's Chevalier's advise in a nutshell:
1. Consider the flavors and textures of the dish and find a wine that balances them.
2. If the souffle is sweet and rich, avoid a sweet wine. Balanace it with a wine with some acidity, such as a Hungarian Tokay dessert wine or Quarts-de-Chaume (he likes Domaine de Baumard ) from the Loire, made with botrytized Chenin Blanc.
3. Flirt with the idea of a champagne to give the creamy souffle textural contrast.
So there you are, armed with everything you need to create romantic fireworks. Enjoy!
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