Parmigiano-Regiano, cheese soufflé
  • 1

    Prepare the basic mixture by stirring one generous tablespoon of flour into 30g butter, melted in a heavy saucepan.

  • 2

    Gradually add just 275ml warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for about 10 minutes.

  • 3

    Now stir in 65g finely grated Parmigiano-Reggiano cheese and the very thoroughly beaten yolks of four eggs.

  • 4

    Remove the mixture from the heat, and continue stirring for a few seconds. Season generously, particularly with black pepper, and cayenne pepper if you wish.

  • 5

    When the time comes to make the soufflé, preheat the oven to gas mark 6/200°C. Place the shelf fairly low in the oven with a baking sheet on the shelf.

  • 6

    Butter a 15.5cm (6-inch) soufflé dish (the size is important) and cover with 20g of Parmigiano-Reggiano cheese.

  • 7

    Whisk the egg whites in a large, dry and clean bowl until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture.

  • 8

    With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass.

  • 9

    Add the remainder of the whites in the same way. All this should take only a few seconds and be done as you pour the whole mixture into the dish.Take care not to over-beat the eggs

  • 10

    The egg white mixture should look bubbly and spongy, but if the whites have been over-beaten it will already begin to look flat.

  • 11

    With a palette knife, mark out a dee

  • It’s ready!

The perfect



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Served with a White Bourgogne. Chablis or Hautes Côtes de Beaune. 

Tasting tip

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