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Best Souffle in LA and OC

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xanderjoon May 1, 2007 11:35 PM

I used to love the chocolate souffle and chocolate cake at L'Orangerie. Who else makes great souffles and chocolate cake?

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    monkfanatic RE: xanderjoon May 2, 2007 12:05 AM

    mr. stox in anaheim or ritz in newport beach

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      huei2 RE: xanderjoon May 2, 2007 08:48 AM

      Bistro Garden in Studio City has great souffles.

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        marc949 RE: xanderjoon May 2, 2007 10:43 AM

        Morton's has great souffles. I think what does it for me is that heavenly cream they serve with it.

        4 Replies
        1. re: marc949
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          xanderjoon RE: marc949 May 2, 2007 11:49 AM

          Thank you all for the suggestions....keep em coming:)

          1. re: xanderjoon
            dshm RE: xanderjoon May 2, 2007 11:53 AM

            Bistango in Irvine - chocolate souffle or grand marnier souffle and different sorts of fraiche creme's and sauces to accompany - yummy!!

            1. re: dshm
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              xanderjoon RE: dshm May 3, 2007 12:15 AM

              I agree on Bistango:) Love their rack of lamb, silveroak wine, and souffle afterwards. A tad too sweet, brings the alcohol straight to my head!

          2. re: marc949
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            bite bite RE: marc949 May 2, 2007 01:39 PM

            Oh my god it's true. Haven't been there in eons -- but man was that chocolate souffle good.

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            woofer RE: xanderjoon May 2, 2007 12:30 PM

            i second arnie morton's!!!!!

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              cynthia105 RE: xanderjoon May 2, 2007 12:46 PM

              Chocolate or Moustache has pretty good souffles

              1 Reply
              1. re: cynthia105
                David Kahn RE: cynthia105 May 2, 2007 03:34 PM

                Agree. I wish the chocolate flavor was a little more intense, but I love the slightly crisp texture. Also like that they'll do a half/half with chocolate and grand marnier.

              2. OCAnn RE: xanderjoon May 2, 2007 01:35 PM

                Roy's. There's one in NB & LA.

                4 Replies
                1. re: OCAnn
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                  Snoopy RE: OCAnn May 2, 2007 03:22 PM

                  Is that really a souffles? I think of that more as a lava cake and what's served at Morton's as a souffle.

                  1. re: Snoopy
                    OCAnn RE: Snoopy May 2, 2007 03:42 PM

                    Whatever it is, I love it. That's some dang good chocolate.

                    1. re: OCAnn
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                      Snoopy RE: OCAnn May 2, 2007 04:21 PM

                      I agree -- it is tasty. We had our rehersal dinner at the Roy's in Las Vegas and they gave us a little kit to make one at home.

                  2. re: OCAnn
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                    xanderjoon RE: OCAnn May 3, 2007 12:17 AM

                    Have had Roy's. Reminds me of our trip to Bora Bora where the hotel restaurant served a similar molten chocolate cake with Tahitian vanilla icecream:)

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                    irishkevbo RE: xanderjoon May 2, 2007 02:20 PM

                    Roys, Newport Beach

                    1. ipsedixit RE: xanderjoon May 2, 2007 03:24 PM

                      La Cachette

                      Hands down the best.

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                        LisaStitch RE: xanderjoon May 2, 2007 03:36 PM

                        Definitely Arnie Morton's!

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                          foodinmytummy RE: xanderjoon May 2, 2007 07:02 PM

                          I liked the souffle at Off Vine in Hollywood. It's an old house converted into a restaurant, not too sure about the food though.

                          1. LANative RE: xanderjoon May 2, 2007 07:13 PM

                            I think the souffle at Tam O'Shanter is the best I've had; plus, they come around with a huge bowl of whipped cream to top it; yum! Each night is a different flavor, plus they have their incredible prime rib...

                            4 Replies
                            1. re: LANative
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                              Feed_me RE: LANative May 3, 2007 12:04 AM

                              I'm glad you mentioned the Tam O'Shanter one...I haven't been there in a couple of years, but I always order the souffle for dessert. I remember the fact you had to order it at the start so they could make one for you.

                              1. re: LANative
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                                xanderjoon RE: LANative May 3, 2007 12:07 AM

                                Yum, souffle AND prime rib AND creamed corn in one sitting?? That could be my last supper:)

                                1. re: LANative
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                                  xanderjoon RE: LANative May 3, 2007 12:10 AM

                                  For those who recommended Morton's, which location do you mean? Isn't Arnie Morton's different from other Morton's?

                                  1. re: xanderjoon
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                                    Snoopy RE: xanderjoon May 3, 2007 11:25 AM

                                    The one I've had it at multiple times (and it was delicious) is Morton's on La Cienega.

                                2. Local RE: xanderjoon May 2, 2007 08:11 PM

                                  Hotel Bel Air for souffle and/or cake...[sigh]...divine.

                                  1. chica RE: xanderjoon May 2, 2007 08:23 PM

                                    aiy..the days of L'Orangerie. I loved that souffle and tarte tatin.

                                    Agree with the LaCachette and Hotel Bel Air recommendations. Heavenly.

                                    I'd add Arroyo Chophouse (grand marnier, or chocolate); Spago (seasonal - but the pumpkin and rasberry makes the knees weak)

                                    Smaller ones -- Roy's, Grand Lux Cafe, Moonshadows, and Matsuhisa/Nobu. Btw, the ones at Whole Foods which you can heat up and serve yourself are not bad either (esp when topped with vanilla ice cream); TJ's has them, too, but aren't as comparable, are already in their own forms (not ramekins). Also, there's the chocolate bread pudding at BBQ Wood Ranch that's really like more like a souffle to me. I've also heard the lemon souffle at Jiraffe is good, but haven't had it.

                                    9 Replies
                                    1. re: chica
                                      ipsedixit RE: chica May 2, 2007 08:27 PM

                                      Sigh, not only will I miss the souffle at L'Orangerie, but I think the greater loss is their delectable egg caviar appetizer.

                                      I could make a meal of just that egg caviar and souffle ... cholesterol heaven!

                                      1. re: ipsedixit
                                        chica RE: ipsedixit May 2, 2007 08:33 PM

                                        ah yes, the les oeufs.

                                         
                                        1. re: chica
                                          ipsedixit RE: chica May 2, 2007 08:48 PM

                                          You're killing me ...

                                          1. re: ipsedixit
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                                            xanderjoon RE: ipsedixit May 3, 2007 12:13 AM

                                            I think the secret to L'Orangerie's amazing souffle and their divine chocolate cake is their luxurious french chocolate. Does La Cacchette or any other place use this kind of chocolate as well?

                                            1. re: xanderjoon
                                              ipsedixit RE: xanderjoon May 3, 2007 12:13 PM

                                              Don't know what L'Orangerie was using, but La Cachette uses Valrhona chocolate in their souffles.

                                        2. re: ipsedixit
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                                          brandygirl RE: ipsedixit May 3, 2007 11:30 AM

                                          I miss the egg caviar appetizer too, but they have a similar one at Melisse that is very good.

                                        3. re: chica
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                                          xanderjoon RE: chica May 3, 2007 12:19 AM

                                          Must try all your recs. What else is good at La Cachette, Arroyo Chophouse and Hotel Bel-Air?

                                          1. re: xanderjoon
                                            chica RE: xanderjoon May 3, 2007 01:59 AM

                                            La Cachette and Hotel Bel Air focus on French food, and fresh market ingredients, but they are different in terms of preparation, style, service, and general ambience. Hotel Bel-Air is fancier in setting (and some might call it stuffy), and the food can be phenomenal (smoked salmon appetizer is a must) or just basic and really well-done (cold pea soup with truffle oil). Desserts are always mind-blowing. I also love the fact they have a dark, romantic lounge adjacent to the dining room. Piano player is a friend -- he knows all requested songs by heart. Al fresco seating is also fantastic.

                                            I've been to LaCachette less than Hotel Bel Air's dining room, but I've always loved it when I am there. Service is very personal, chef may converse with diners. Dish substitutes are also honored. I love the foie gras there, in any form. I also like just choosing an array of the appetizers there. Salads are delish. The seafood entrees are a good bet, as are the meatier dishes. Many specials daily, which I usually like to get :-) Desserts are also uniquely done.

                                            Arroyo Chophouse .. the name kinda says it. Steak. :) I'm not a big meat eater, so that's probably why I think the best part is the souffle. =D ooh..and the lemongrass sorbet, served in a wine glass.

                                             
                                             
                                            1. re: chica
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                                              xanderjoon RE: chica May 3, 2007 10:38 PM

                                              Ooooh, how decadent, foie gras and souffle in one evening:) Tonight, my personal gourmet chef aka my husband, prepared a mind-blowing New Zealand rack of lamb with a killer rosemary and garlic sauce. He puts most French restaurants to shame. La Cachette, Hotel Bel Air, and Arroyo Chophouse now on my list of must-dos.

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