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Aug 1, 2011 10:15 PM

Best souffle

Looking for the best sweet or savory souffle for dinner out tomorrow night. Starting from Chula Vista, but am willing to drive to north county. Thanks.

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  1. was this inspired by master chef?

    6 Replies
    1. re: chezwhitey

      Yes (hanging head low in shame, hah :) My husband and I were reminded of a missed opportunity in Las Vegas to try a souffle. Ive never really had one, other than one I tried to make, and overcooked, at home.

      1. re: nmrios

        "Ive never really had one, other than one I tried to make, and overcooked, at home."

        Don't give up; keep trying. It took me at least 6 attempts at my first soufflé, which was a Grand Marnier one. Making one is now trivial for me. BTW I'm an engineer, not a souschef.

        This is the book I used to learn how to make them:

        1. re: souschef

          Definitely plan on trying this one again. But, I would like to try a good one for "research" beforehand.

          1. re: nmrios

            Understood - you want a "benchmark". Do buy the book as it's useful for a whole slew of other things. I bought it and went from not cooking to becoming a fairly decent cook/baker.

            Why don't you special request one at your favourite restaurant; maybe they'll do it for you. Try some place like Cavaillon.

            Cavaillon Restaurant
            14701 Via Bettona, Suite 200, San Diego, CA 92127

            1. re: nmrios

              I just posted a recipe for a cheese soufflé on another board. Here's the link:


              1. re: souschef

                Here's a link to a picture another Chowhound posted of a soufflé they made using the recipe I posted:


      2. For a dessert souffle, Mortons Gran Marnier is excellent. More than enough for 2.

        1. A few years back I had a superb one at El Bizcocho.

          El Bizcocho
          17550 Bernardo Oaks Dr, San Diego, CA 92128

          1. We went to Mortons a couple nights ago specifically to have a dessert souffle as a Christmas treat. Unfortunately, for Morton's our standard of comparison was the raspberry souffle at Le Souffle Restaurant near the Louvre in Paris. My husband still says (4 years later) it is the single best dessert he has ever had. Morton's raspberry souffle was: expensive ($17.50), cooked perfectly, but lacking in the intense raspberry flavor of its Parisian counterpart. Lest you think that this is because raspberries are currently out of season, we had the Parisian souffle in the winter as well. As a cook myself, I wonder if the problem is just being to get their hands on the best raspberries (even at that price) or if it is a hesitancy to incporate enough fruit with the eggs for fear the whole thing will not rise correctly?

            7 Replies
            1. re: wrldtrvl

              One thing that really intensifies the flavor of raspberry is lemon. Perhaps the Parisian restaurant used some lemon and Morton's did not?

              1. re: souschef

                I definitely did not taste any lemon in the Morton's versioin. As for the Parisian version, I am not sure. Too long ago, alas. The Morton's version did taste of raspberry, just much less intense.

                1. re: wrldtrvl

                  The lemon is there to intensify the raspberry flavor, but there is not supposed to be so much that you can taste it.

                  Why not try to make it at home? That way you can experiment with it till you get it to your taste.

                  1. re: souschef

                    I did try to make it at home. Not so good. I wonder if my problem was my oven!! Yep, blame it on the oven. I guess I need to keep trying.

                    1. re: wrldtrvl

                      Could well be the oven. I once made a chocolate soufflé in a relative's too-hot oven, and the top got almost burnt while the centre stayed too liquid.

              2. re: wrldtrvl

                Maybe this recipe from Le Cirque is something close to your experience (and, yes, it uses lemon).


                1. re: Gypsy Jan

                  A couple of comments on the recipe:

                  - it's supposedly easier to puree frozen raspberries (that have been thawed out) than fresh, as the freezing process breaks them down, and they taste just as good.

                  - I wonder why after they carefully fold the puree and whites together they put it into a pastry bag; I think that would cause the mixture to deflate a bit.