Foodies are fun. There’s no doubt about it. Thus, when I discovered that a fellow debater was equally into eats, we had to hang out. Following a few–mostly successful–cooking sessions, we decided to go out to eat.
Tucked into a quiet second story nook, Le Soufflé is one of Tokyo best-kept secrets. Although they have more to offer than simply soufflés, you can’t dine there without ordering at least one–or six in our case. (My sister came too, trust me, we were as reasonable as possible.)
At each place setting, preserved under a glass table top is a series of diagrams illustrating the proper way in which to consume one of these creations. We followed these guidelines… more or less.
The soufflés at Le Soufflé puff up out of their ramekins unlike any soufflé I’d seen before. Aerated and light, yet packed with flavor, they are sinfully good.
For the savory portion of the meal, the three of us narrowed our choices down to three: mushroom, carrot, and salmon. These were promptly passed around until their disappearance. The salmon was unusual, but a little overwhelming, flavor-wise. The mushroom was tasty, but, taking us by surprise, the carrot stole the show. Slightly sweet, and thus perfect when eaten with a touch of the accompanying cream, it was dainty and delectable.
After the success of our savory strategy, the three of us didn’t think twice before ordering three soufflés to split, once again: lemon, cassis, and praline. This time, not only was the soufflé itself flavored, but the accompanying sauce as well. Lemon and praline outshone cassis in my book, but it was a tough call, and one that we three debaters simply had to discuss at length.
On to dinner number two. The cuisine? Once again French. This time, the crêpe place my French foodie friend goes to for a taste of home: Le Bretagne.
We sat down at our little outdoor table, enjoying the cool June-night air that’ll disappear the second that rainy season, or tsuyu, hits. Boy, do we think alike. One savory galette and sweet crêpes it was. Not buts about it. The tomato-zucchini-cheese number disappeared rapidly, leaving us lying excitedly in wait for the main events: Valrhona chocolate with caramelized banana and “caramel complete,” salted butter caramel sauce and ice cream.
You really can’t go wrong with caramel at crêperie. It’s always so perfectly sweet and salty. Just irresistible.
Although we’ll be on separate continents come August, at the end of the evening, it wasn’t really goodbye–I see more foodie-fests in our future.