Saturday, November 14, 2009

Le Soufflé Paris

There are few things more quintessentially French than the soufflé. So, when in Paris…eat lots of them! Many seasoned travelers to Paris know the 1st arrondissement as the district where the Louvre, one of the most famous museums in the world, is located. Yet a fine dining experience awaits you at a small restaurant that is only a ten-minute walk away from the museum.

Named Le Soufflé, the restaurant serves the world-renowned French specialty called the soufflé. This delicate dish is often served as a warm dessert, with chocolate or Grand Marnier as the dominant flavor. But soufflés may also be served as a savory main dish, prepared with meats, vegetables, fish and cheese.

This is a feast for the eyes as well as the stomach; one gets the sense that the waiters enjoy parading past carrying soufflé after puffy soufflé, incorporating an element of performance into grandly delivering and preparing the dishes at the table.

Strawberry Soufflé with Sliced Strawberries
Recipe from Epicurious


Nonstick vegetable oil spray
2 12-ounce baskets strawberries, hulled
7 tablespoons sugar
1 tablespoon cornstarch
3/4 teaspoon grated orange peel
4 large egg whites


Preheat oven to 400°F. Spray 6-cup soufflé dish with vegetable oil spray. Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.
Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend. Beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until soufflé is puffed and golden, about 18 minutes. Serve immediately with sliced berries.

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