Above: The magnificentSoufflé Suissesse at Le Gavroche
Above: the Souffle at Restaurant Gordon Ramsay with a perfect quenelle of Ice Cream to add to the Souffle
Above: High & Handsome. The delicious Pistachio Souffle with Ice Cream at Pierre Koffmann
I must be honest and fair. The Soufflés photographed above are the gold standard, made by the world's leading Chef's. We must cut slack, a lot of slack, for what is being created by Gielbaum in Mumbai.
in India, the legendary Camembert Dariole, a twice-baked Cheese Soufflé
perfected by Hemant Oberoi, was the mainstay of the menu of Zodiac Grill for
over 25 years.
Above: The Blue Cheese Souffle with Walnuts.
The Beignets are perfectly fried but lack the sweet crab flavour that would make them more than a good cheese pakoda. In fact, when I cut one in half, it had barely any crab at all. The Duck Confit arrives without the crisp skin that makes the dish special. The duck had alas not been cooked enough, probably 30 minutes more in the fat would have made the duck really unctuous. A dish named Carrots! is brilliant in concept and well-executed but tastes boring and one dimensional because the carrots used by the restaurant need more than just clever technique to shine.
Above: The excellent Baba au Rhum