When I ate lunch at the elaborate Hôtel Daniel, located between the Champs-Élysées and the Faubourg Saint-Honoré, I felt as though I were transported to a salon in Proust’s Paris. I met the young chef, Denis Fetisson, who brought out an array of dishes. Among them was this wonderful Roquefort soufflé, which Denis serves to vegetarians and to his kosher clientele. It is easy and elegant and makes a wonderful meal when served with a large salad.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400 degrees, and grease a 6-cup soufflé mold.
Step 2
Melt the butter over medium-low heat in a heavy sauté pan. Whisk in the flour and salt, and continue stirring until there are no more lumps and the mixture has darkened slightly, about 2 minutes.
Step 3
Slowly pour in the milk while whisking, and bring to a boil. Remove from the heat, and stir in the cheese and then the egg yolks.
Step 4
Put the egg whites in the bowl of an electric mixer, and beat until stiff peaks form. Gently fold the whites into the cheese mixture. Pour into the soufflé pan, and bake for 20 minutes, or until slightly golden on top. Serve immediately, garnished with the pear pieces and with a nice green salad on the side (see page 90).
