Le Souffle

Under the guidance of Madame Bullwinkel we created Mirabelle Plum Souffle with Crème Anglaise on our second cooking day. We took turns beating eggwhites by hand in a very large copper bowl with a balloon whisk and wondered how anyone could have the endurance to achieve this feat alone. Magically the whites came to fluffy, glistening perfection, but not without some muscle burn and a little faith.








The rest of the menu was spectacular - Girolle Mushrooms Sauteed with Garlic and Parsley, Potato Gratin with Cantal Cheese, and Roast Lamb with Thyme, but in the final act the souffle came center stage, chewed the scenery, and totally stole the show.

The next day we had lunch at a restaurant called Le Souffle. All souffles all the time. If NDL and friends lived in Paris this would be our number one ladies' day out lunch spot. It is just around the corner from the Tuileries Gardens and the Place de la Concorde. Watch this video from the website and listen as the narrator says the names of the sweet and savory souffles they offer. Even if you don't understand every word you can tell by his voice that he is talking about something wonderful.