Soufflé à la Suissese

Not so long ago this type of soufflé was considered new and radical, but the reality is that soufflés like this have been well-documented for over a hundred years. All manner of food, including shellfish, vegetables and even game are appropriate for this technique of making soufflés, the initial cooking of which can be done up to a day ahead.

I introduced this simple but satisfying soufflé to Claude’s menu in 1981, where it remains today