Infused with hot air and baked in a two-degree oven, this is a dish much favoured by carbon-credit peddlers, careerist bureaucrats and settled scientists lacking the teeth to leave their mark on the red meat of more substantial enquiry
The name is fancy, but preparing a climat-soufflé is easier than you think. The folk at Paris Climat 2015 have a knock-out new recipe. Make this delicious French treat at home in Ten Easy Steps and please everyone on the planet.
Rating: AAA+
Prep Time: 21+ years
Cook Time: 2 weeks at an exotic location at least once a year
Serving Size: 7,300+ million
Chefs de cuisine: 35,000+
Venue 2015: Le Bourget, Paris
Preamble
Preparing soufflé is really just a matter of time; the time gap from the oven to the table.
Le climat-soufflé – aka the Conference of the Parties (COP) global climate-change action treaty – takes a little longer than a plain-vanilla creation. Oceans may be warming and tempers rising, but not le climat-soufflé. Still simmering after 21 years, it remains flat as a pancake or an Aussie flip-flop-flan Plan B.
Attitude is important when in the COP kitchen. To conjure up a grand miracle de cuisine keep your mind on the job, not the dollars in the Green Climate Fund (GCF). But no carnal thoughts. For as the French say: “A woman so happy in love, she burns the soufflé. A woman so unhappy in love, she forgets to turn on the oven.” (Sabrina, 1954).