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My souffle fell flat in front of a full house last Saturday
I was doing a tasting menu for 40 people in Portland, and the dessert souffles were my big finale. I thought I had everything timed perfectly, but the oven door got bumped and they all sank right when I was plating. I had about 8 seconds to decide something, so I grabbed some creme anglaise, scraped the tops flat, and called it a 'deconstructed souffle' with a straight face. People actually loved it, one guy said it was the best part of the meal. My heart was pounding the whole time though. Has anyone else had to pull a quick rename like that when a dish goes sideways?
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haydenhayes16d ago
Deconstructed souffle" is basically the adult version of calling a traffic jam an impromptu scenic route, honestly.
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