La Vie en Plat: a food photo album

CHEZ RISE No. 1: Chocolate Souffle. Word on the street has it that they are up for a nom on best dessert from D Magazine. This could clinch it.

CHEZ RISE No. 1: Artichoke Heart & Brie Souffle. This would definitely be “mid” carnage. The brie was in the middle of the souffle all gooey and piping hot.

CHEZ RISE No. 1: Creamed Spinach Souffle. I call this “before” the carnage.

CHEZ DRIP: Afternoon Espresso. Somehow this always takes me back. It tastes like Italy in a cup.

CHEZ BREADWINNERS: Honey Glazed Salmon Salad with grilled asparagus, cherry tomatoes, onions and mandarins in lemon shallot vinaigrette.

CHEZ HATTIE’S: Key Lime Tart

CHEZ HATTIE’S: Fried Banana Nut Pie with Coconut Ice Cream. Flaky and luscious. Coconut strands flecked ice cream.

CHEZ HATTIE’S: Griddled Ham & Brie sandwich with tomato chutney on cinnamon raisin bread, served with sweet potato fries. Dallas, TX

CHEZ HATTIE’S: Salmon pastor, yellow tomato coulees with crab citrus purée and Quinoa with spinach sauté. Dallas, TX

CHEZ HATTIE’S: Tomato Bisque with a Mini Grilled Cheese Sandwich