The best potato dish ever devised by humankind is pommes souflee. These airy, crisp bits of spud heaven are a testament to culinary creativity. The method of preparation is a double frying of potatoes and requires efficient temperature control and deft hands. As mentioned in a previous post, HG always enjoyed them at the old Oak Room in New York’s Plaza Hotel. In London, HG consumed them accompanying a toothsome mixed grill in the restaurant of the Connaught Hotel ( In its heyday, despite its English location, it was hailed as the best French restaurant in the world). However, the best pommes souflee were found at the long closed, aptly named Charles a la Pommes Souflee on New York’s E. 55th Street. Second helpings were encouraged. HG took advantage. Sadly, pommes souflee have virtually disappeared from New York, Paris and London menus. There is one place to taste them in all their glory. This means a voyage to Paris and a visit to Au Boeuf Couronne, a venerable steak house in Paris 19e. Order a saignant (rare) steak topped with either sauce bearnaise or beef marrow. A big side of the lush taters. Clog your arteries with pleasure.
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