About the dish
Our cheese soufflé is baked with creamy liquid and decadent camembert. Served with herb oil- infused Soubise sauce and garnished with pickled shallots, fresh chervil, and parsley. A culinary delight of airy texture and rich flavours.
MEP
Knife, Fork and Dessert Spoon. Allow guests to pour the sauce themselves.
Ingredients
1 each Soufflé
15ml Crème liquid
20g Camembert
20ml Soubise sauce DK
2ml Herb Oil DK
3g Pickled shallots DK
1g Fresh Chervil
1g Fresh Parsley
Video
Recommendations
DRINKS
Saint Véran
The creamy texture and smokiness from the wine match perfectly with the camembert cheese. The sweet notes of honey beautifully complement the honey tomatoes served with the cheese.
Berry & Mint Soda
The sweetness of the berries pair harmoniously with the honey tomatoes and creamy, savoury nature of Baked Camembert, creating a delightful balance.
SIDES
A Fougasse is the best option here, something is needed to mop up that delicious sauce and the garlic flavour will enhance the flavour of the dish. Yum!
The first soufflé recipe appeared in the 18th century. Soufflé comes from the French verb souffler to indicate its characteristic “inflated” consistency. It’s pronounced ‘soo-flay’.
