This dish is from Val de Loire: Anjou.
Soufflés are actually really not that difficult, but cooking them in a dead oven with no window or oven light makes it a game of prayer.
I also made an Anjou-style stewed trout with braised Boston lettuce in this class, but it was honestly just so unappetizing that I didn’t bother taking a nice photograph of it.
Okay yeah, there’s some hand-cut fillets of trout surrounding it on the plate, but smack-dab in the center there is this. This, you see, is an entire head of Boston lettuce, braised down to a sickly-dark green pulp the size of toonie.
In my humble opinion, the soufflé was much more fun to make.
January 19th, 2017