Word: souffle
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...drinking. Why give that up?" Why indeed? The menu is loaded with simple showstoppers. Appetizers like wasabi cashews and Kalamata olives marinated in pomegranate molasses whet your appetite for the unforgettable entrées: thin threads of pasta on saffron-poached artichoke hearts and creamy chard, or cheddar cheese soufflé served with samphire (a delicious salt-marsh vegetable). Then sink your spoon into lemon parfait with elderflower sorbet or cold strawberry soup with a Pimms-laced cucumber salad. Every mouthful is a parade of unique flavors you never even knew existed. No wonder curious carnivores are booking in droves...
...cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes to spaghetti. Try some of his stranger combinations, such as his famous bacon sorbet and pretzel soufflé. tel: (49-7447) 2890; www.hotel-sackmann.de If you're wondering what draws so many excellent chefs to this quiet Black Forest town, Wohlfahrt may have the answer. Baiersbronn has been a stronghold of haute cuisine "ever since 1980, when Traube Tonbach's owner, Willi Finkbeiner, decided the place needed a French...
...Reichl and her team spent a year sifting through 50,000 recipes, which were retested, updated and sometimes rejected because of health concerns or changing tastes. The apricot soufflé, one of Gourmet's early signature desserts, failed the taste test until someone realized that the original recipe used dried apricots from California, not the Turkish ones that are more common today. And a 1950s recipe for niu moa ai that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make...
...which kind of rice, and how to remove fish skins (a paper towel and a sharp knife work best). Reichl and her team spent a year sifting through 50,000 recipes, which were retested, updated and sometimes rejected because of health concerns or changing tastes. The apricot soufflé, one of Gourmet's early signature desserts, failed the taste test until someone realized that the original recipe used dried apricots from California, not the Turkish ones that are more common today. And a 1950s recipe for niu moa ai (a Hawaiian chicken dish) that began, "Saw the tops...
...both culinary cultures. Start with a Proven?al tapas of calamari with a puree of garlic, cream and bell pepper before moving on to an entrée of farm pigeon, grilled Lao-style. And though it might be 35?C outside, you won't be able to resist the chocolate soufflé to finish...