The souffle was baked in a soup plate with a wide rim and served with a teensy plate of even teensier things on the side. I didn’t take a picture of them, but I should have because it was these little white things that I dreamed about. They were itsy-bitsy meringue puffs — a nice crunchy go-along for the soft souffle. But this morning, I woke up thinking that it wasn’t just meringues in the bowl. I think there was a little bit of whipped cream, too — just enough to coat the meringues. Was I dreaming? Maybe. But now I’ve got this idea of meringue and whipped cream in my head and I’m liking it. I don’t think I’ve seen the combination presented in just this way before, but suddenly it makes perfect sense to me and it’s the way I want to serve whipped cream with puddings. Wouldn’t it be great with chocolate pudding? And wouldn’t it be even greater if the meringues were spiced? It seems a very play-aroundable idea.
The souffle was pretty straight-forward compared to this dish
This was my starter, billed as a baby squid and broccoli salad, which is exactly what it was. But what, you might ask, as I did, were those midnight-black cubes pretending to be croutons? They were very crunchy and kind of porous. Definitely a vegetable, but not one with a flavor so distinct that we could name it. We assumed, correctly, that whatever the vegetable was, it had been dyed black with squid ink In a move that struck me as amusing, the chef had started with black radish (which you would have thought would have been immediately guessable, because it’s not a wallflower vegetable, but I think we were thrown off by the color) and then tinted it an even darker shade of black with the squid ink.
Then there was this dish
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