Dish

Soufflé au fromage

Cheese Soufflé

Soufflé au fromage is a classic French dish that is made with cheese, eggs, and a creamy béchamel sauce. The dish is typically served hot and is light and fluffy, with a crispy top and a creamy center. The cheese used in the dish can vary, but Gruyere or Emmental are popular choices. The dish is typically served with a side salad or vegetables, and pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Soufflé au fromage originated in France in the 18th century. It was originally served as a dessert, but over time it evolved into a savory dish that is typically served as a main course. The dish was a favorite of King Louis XVI and Marie Antoinette.

Dietary considerations

Not suitable for those with lactose intolerance or dairy allergies. High in cholesterol and should be consumed in moderation.

Variations

Variations of Soufflé au fromage include different types of cheese and herbs, and some include vegetables such as spinach or mushrooms. For those with gluten intolerance, the dish can be made with a gluten-free flour such as rice flour.

Presentation and garnishing

To achieve a light and fluffy texture, beat the egg whites until stiff and fold them gently into the cheese mixture. Bake until golden brown and crispy on top. Garnish with chopped herbs such as parsley or chives. Serve with crusty bread or crackers for dipping.