Eat soufflé in France

“We ordered the classic chocolate and caramel soufflés. While tempted to order another bottle of wine, we stuck with water. The soufflés arrived quickly, popping over the serving dish and literally calling our names. The waiter cut into the chocolate soufflé and poured steaming hot chocolate sauce in the center. Hannah was closing my jaw at this point. The soufflés were divine but surprisingly different from American soufflés. They were more mild, less rich, and evenly fluffy and foamy throughout. In America, the center is usually raw, almost like an uncooked brownie. I enjoyed mine at Le Soufflé because of their lighter, airy texture that was more satisfying than overwhelming.”

“So, I started with a foie gras and prune soufflé. Honestly, it was kind of weird, the sweet stewed prunes, and bits of foie gras, but it was kind of tasty too. And the soufflé of course was amazing. Light and airy and eggy.”