Recipes Best-Ever Cheese Soufflé 5.0 (2,141) 11 Reviews Diners — and the chefs who feed them — are embracing retro dishes. Chef Alexandra Guarnaschelli perused old supper-club menus for inspiration and came away with ideas for dishes like this cheese soufflé, a classic that never goes out of style. This light and airy soufflé boasts both Parmigiano-Reggiano and Gruyère cheeses and gets a little sharp complexity from Dijon and dry mustard. Pair it with a vinaigrette-dressed salad and baguette for an elegant lunch. By Alexandra Guarnaschelli Alexandra Guarnaschelli F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris); Restaurant Daniel (New York); Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook. The first thing I ever made was the coffee cake. I made it again and again. I kind of couldn't believe it worked! Make the batter, bake and magic. My exploration of baking led to a love affair with savory food. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. The most significant so far has definitely been Guy Savoy. He taught me so much about vegetables in particular. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. Favorite cookbook of all time. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is your current food obsession? I am currently obsessed with fresh gooseberries. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I admire so much what Anne Sophie Pic has achieved in France. I would love to eat her cooking! Joe Beef in Montreal, Canada. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. Willie Mae's Scotch House in New Orleans. I think this pick is self-explanatory. I am always looking for an excuse to go to New Orleans. Best bang-for-the-buck food trip—where would you go and why? I love Charleston, South Carolina. There are many affordable places to eat, so many local ingredients to explore. It's also beautiful. I'd start at Hominy Grill and The Ordinary, followed by a slice of coconut cake at The Peninsula Hotel. What do you eat straight out of the fridge, standing up? Cold meatballs encased in tomato sauce. I love unearthing them like boulders. Five people to follow on Twitter: Chris Cosentino, @offalchris Joyce Carol Oates, @JoyceCarolOates Melanie Dunea, @melaniedunea Roy Choi, @RidingShotgunLA Gael Greene, @GaelGreene Food & Wine's Editorial Guidelines Updated on August 17, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs Yield: 6 servings Ingredients 3 tablespoons unsalted butter, plus more to grease dish 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided 3 tablespoons all-purpose flour 1 1/4 cups heavy cream 4 large eggs, separated, plus 3 large egg whites 3 tablespoons dry sherry 6 ounces Gruyère cheese, shredded (2 packed cups) 2 tablespoons sour cream 1 1/4 teaspoons kosher salt 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon cream of tartar Directions Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano. In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking constantly. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer base to a large bowl; let cool. Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano. Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain. Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away. © Matthew Armendariz Suggested Pairing Fresh, white peach–inflected Pinot Grigio. Rate it Print