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Post by geordy on Sept 29, 2007 10:35:14 GMT -5
This is a place all souffle lovers should try at least once...and then I'm sure you will go back..I know I will!
Had a great lunch there in September. They have a couple of Menu options, but I opted for the all souffle choice. Three souffles plus a green salad btw the entree and main course!! For each course there is a choice of 4 or 5 souffles..and they are all the same size!!
I started with a classic cheese(choice of two cheeses, Comte or emmental). Perfect! Then the Henry IV, Chicken and mushroom sauce,(waiter "punches" a hole in the center and spoons some of the sauce inside, leaving the rest for you to add/eat at will!) and finishing with Grand Marnier...the waiter pours the GM in a hole in the center and all over the sugared top..then leaves the bottle on the table!!
Other selections for the entree include mushroom, spinach, tomato.
Main course..shrimp, lobster or crab,salmon, and something else(!), dessert, raspberry, chocolate,....
The rest of the ala carte menu includes traditional dishes and at least one souffle option in each section!
Bread and butter on the table upon arrival. Tidy elegant room and service. Good wine list with many half bottles available. Cafe arrives with a little bowl of candy covered chocolates and wrapped "penny candies"
Lunch crowd the day we were there , a Wed., about two thirds business people and other locals to one third tourists.
Friendly efficient, service, sun filled front room, back room no smoking..though no one was smoking up front our day either!!
Located just a few steps from the Tuileries.
Le Souffle
36, Rue Mont - Thabor
75001
c_rigaud@club-internet.fr
Closed Sundays
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Post by Becky (Berkeleytravelers) on Sept 29, 2007 11:42:11 GMT -5
This sounds great - I enjoy souffles, but never have had (and never expect to have!) the patience to try to make them, so a good restaurant that specializes would be ideal!
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Post by roundtowngirl on Sept 29, 2007 15:01:10 GMT -5
I have reservations for dinner on Oct. 20th. I was able to make them online. This restaurant sounds delicious. I am looking forward to this meal!
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Post by geordy on Sept 30, 2007 7:31:35 GMT -5
RTG..I hope you enjoy it..can't wait to hear what you have! I might add..they were perfectly light and flavorful. I only ate about half of each(to the waiter's dismay) but I was pacing myself among other things!! I'm with you Becky..I do not own a souffle dish, that is my excuse! I read a recipe when I got back...and said yeah right...I'll just go back to Le Souffle!! I'm sure someone here will say they are fun and easy!  |
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Post by roundtowngirl on Sept 30, 2007 7:54:52 GMT -5
My one and only experience making souffle was when I was in high school. I was taking a 4-H project on International Cooking. I, of course, decided to make French cooking my county fair project. I did make a cheese souffle and a chocolate souffle. Mom had a set of Corning Ware round casserole dishes which I used (I had to make a parchment ring around the edge). They turned out o.k. Did not make it as part of my final meal and I do have a faint memory of mom being sure that I would ruin her oven so she kept pacing the whole time. I remember saying I will not be baking a souffle again. The whole experience was a little too stressful for a 16 year old.
All the more reason to look forward to our dinner in October.
BTW - Not to brag, but did blow away judges with my French dinner. Took 1st place and was able to go to our State Fair!
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Post by geordy on Sept 30, 2007 7:58:19 GMT -5
I think you have to do the "collar thing" even with a proper souffle dish! I'm sure I could make do with a round Pyrex dish I have but my oven is so old and unpredictable.....
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Post by sistereurope on Sept 30, 2007 10:11:45 GMT -5
roundtowngirl - We look forward to your report because geordy's description led us to put Le Souffle on our esteemed resto list (thanks for that second plug, g!!)
As for making souffles - with 7 chickens we are always looking for ways to use up our delicious eggs so I've made a few. I rely on my fav cookbook Jacques and Julia...although for once I side with Jacques. His recipe does not require a collar, and it always turns out fine using the Pyrex souffle dish. Actually I think that I wrote a post in the cooking section that gave the recipe?
roundtown girl, you should see if it's similar to your award winning recipe!! ;D
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Post by Shoesy on Oct 1, 2007 1:42:58 GMT -5
I could have eaten the other half of Geordy's dishes. ;D
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Post by GitteK on Oct 1, 2007 1:48:53 GMT -5
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Post by geordy on Oct 1, 2007 7:46:23 GMT -5
Good find, as usual, Gitte. Oh yes I forgot to mention they do "decorate' the tops of some a bit...I guess so the wait staff can tell them apart!!! Aside...ever been in one of those tex-mex places where every dish is covered in sour cream, cheese, guacamole and you wonder..how do they know what is underneath?  |
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Post by Becky (Berkeleytravelers) on Oct 1, 2007 9:29:36 GMT -5
Gitte, thanks for the link with photos - looks delicious.
RTG, could you post the link for the web site where you made the reservations? (Thanks!)
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Post by roundtowngirl on Oct 1, 2007 18:34:06 GMT -5
Here is the link www.lesouffle.fr/You can then send a request for a reservation. I received a reply within 24 hours. The restaurant is also recommended on Chocolate & Zucchini (which btw is a great website for foodies!) Gitte, Just looked at the pictures. Now I really can't wait!! |
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Post by Anne on Oct 2, 2007 1:34:15 GMT -5
Well, I did look at the photos and I can't belive that one can manage to eat these three pictured soufflés on the same "menu tout soufflé" meal . The servings look huge on these photos !! BTW, the second one looks very much like a chicken and mushrooms soufflé just like the one that Geordy describes . |
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Post by Shoesy on Oct 2, 2007 2:37:41 GMT -5
That's funny, anne, because when I looked at the pictures, I thought that I could easily finish everything on my plate.  Well, I guess sometimes my eyes are bigger than my stomach, especially when the food looks as tantalizing as it does in those photos. ;D Actually, I had heard about that restaurant before. My sister had been there years ago and loved it, and she even planned to go there again this summer, but that didn't work out. She was with her girls this time, who are the pickiest 15 year-olds imaginable  , and they found a restaurant across from their hotel which serves "the best chicken in the world" according to my nieces, so they ended up dining there more than once. |
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Post by geordy on Oct 2, 2007 7:27:43 GMT -5
The pictures on RTG's link bring back lovely memories(I enjoyed gazing at the photo of eggs! ;D), but do not think that with the souffle you get all that additional food!! With the chick/mushroom one it is the souffle and a dish of the chick/mushroom in sauce, not a platter of meat like in that photo!! But you do get a green salad btw 1st and 2nd souffle!!  The other foods pictured are part of the non-souffle selections. |
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Post by Jody on Oct 14, 2007 13:54:11 GMT -5
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Post by Jody on Oct 14, 2007 15:07:42 GMT -5
If you are going to make me wear those shoes, I'm going to need enough booze to make my feet numb!
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Post by Shoesy on Oct 14, 2007 22:48:55 GMT -5
That does it, Ladies !!! To be able to see the two of you there in Gucci boots and those pants of yours is enough to make anyone want to go to Paris when you're there. ;D Of course there are also other reasons to want to go there, right?  |
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Post by Happygoin on Oct 15, 2007 7:18:14 GMT -5
OMG has this thread degenerated... ...I thought we were talking about macarons; instead I get a mental picture that will last me all day... |
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Post by Shoesy on Oct 15, 2007 8:37:14 GMT -5
Why macarons? This thread is entitled "Le Souffle".
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Well, I guess sometimes my eyes are bigger than my stomach, especially when the food looks as tantalizing as it does in those photos. ;D
, and they found a restaurant across from their hotel which serves "the best chicken in the world" according to my nieces, so they ended up dining there more than once.
The other foods pictured are part of the non-souffle selections.
Let the riot begin! LOL - 
hahahha