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The signature dessert at Chez Philippe is the soufflé. Although the Memphis restaurant’s menu is seasonal and changing, the soufflé is a constant (and popular) item. Executive pastry chef Konrad Spitzbart’s Grand Marnier soufflé is topped with chocolate sauce, creating a classic combination of orange and bitter chocolate. Of course, the French-inspired menu for the Forbes Travel Guide Four-Star restaurant would not be complete without some crème brûlée. Here, it’s done as a trio of vanilla, chocolate and pistachio with French macarons. Another popular item is the chocolate coffee gateaux with peanut butter caramel and banana rum ice cream — Austrian-born Spitzbart’s nod to Elvis Presley, Memphis’ most famous resident.