Super Soufflés in The Cellar Restaurant at
The Merrion.

June 2005

To celebrate the arrival of Summer, The Cellar Restaurant at The Merrion has created a number of soufflé dishes for a specially themed week long soufflé promotion which will be available from July 6th ~ 20th.

Deliciously light and frothy, soufflés are perfect for the warmer weather. The menu will include these mouth-watering soufflé main course dishes: Twice Baked Cashel Blue Soufflé with a toasted garlic walnut and watercress salad and Mushroom rigatoni with spinach Soufflé.

For those with a sweet tooth there are some delightful desert options to indulge in such as Crepe Soufflé au Grand Marnier, Passion Fruit Soufflé with passion fruit sorbet and white chocolate sauce and a Bitter Chocolate banana Soufflé, with hot chocolate sauce.

Notoriously difficult to make, yet delicious to eat, the first 'celebrity chef' Antoine Careme goes into great detail in his book 'Patissier Royal Parisien' (1841) on the technique of making soufflés, and he should know as he made Napolean's wedding cake. His top tip - the perfect soufflé must be served immediately!

For further information and reservations please contact The Merrion directly on +353 1 603 0600, facsimile +353 1 603 0700, e-mail or alternatively via the website.

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