Roquefort Souffle

Soufflé au Roquefort

Preparation info
  • serves

    2 or 4

    • Difficulty


Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

SINCE the ingredients for a cheese soufflé are generally at hand, it’s easy to prepare an elegant lunch or light supper for unexpected guests. This particular version was inspired by a soufflé I had years ago at the restaurant Taillevent in Paris, but the cheese soufflé most commonly served in France is a soufflé au fromage made with Gruyère or Emmentaler. If Roquefort is difficult to find, substitute another blue cheese.