Ron uses Craig Clairborne's recipe. You can find it at Magpie Musing!
We have discovered that when the soufflé is placed on a cookie sheet while baking the top is higher and better looking! A
This is a photo of the cheese soufflê Ron made last night for our dinner! He has perfected it, it is fluffy, light and delicious. Accompanied with a salad, or in our case some freshly made tabbouleh, and a glass of Pinot Noir, it is a perfect meal!
Years ago, we were invited to our cousin's wedding in Nice, France. Prior to the wedding we spent a week in Paris. Our friends had recommended that we try Le Soufflé restaurant on 36 Rue Mont Tabor. Ron decided to have the "Tout Soufflé " menu. Three soufflé courses, starter, main course, and dessert.
The main course soufflés are the most imaginative ones, some are made with shrimp, salmon, chicken and beef bourgignon. The sauce is served with it. You make a sliver in the top and add the sauce.
We both had a Grand Marnier soufflé for our dessert. They serve it along with Grand Marnier and a side of fresh Creme Chantilly, (whipped cream sweetened and flavored with vanilla).
It was one of our most memorable meals in France. It inspired many soufflés by Ron! Next time you are in Paris, you may want to try it!
Written by Ron & Alexandra Seigel-
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