Recipes Gruyère Cheese Soufflé 1 Review To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A soufflé ramekin would work too. Slideshow: How to Make Cheese Soufflé By Jacques Pépin Jacques Pépin Instagram Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. Author of over 30 books, he published his first cookbook, The Other Half of the Egg with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text La Technique in 1976, and his memoir The Apprentice in 2003.Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. He has been Executive Culinary Director of Oceania Cruises since 2003.For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, was dean of special programs at the International Culinary Center in New York City for over 30 years. In 2016 he honored his commitment to culinary education by starting a foundation in his name along with his daughter and son-in-law. The Jacques Pépin Foundation supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service. Food & Wine's Editorial Guidelines Updated on December 31, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 25 mins Total Time: 1 hrs Yield: 4 Ingredients 3 tablespoons unsalted butter, plus more for greasing 2 tablespoons freshly grated Parmigiano-Reggiano cheese 3 1/2 tablespoons all-purpose flour 1 cup cold whole milk 5 large eggs, separated 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 3 ounces Gruyère cheese, shredded (1 cup) 2 tablespoons chopped chives 2 slices of yellow American cheese, each cut into 6 strips Directions Preheat the oven to 400°. Grease a 1-quart gratin dish with butter and dust with the Parmigiano; refrigerate. In a saucepan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, 1 minute. Remove the béchamel from the heat, then whisk in 4 egg yolks along with the salt and pepper; reserve the remaining yolk for another use. In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel, then fold in the remaining beaten whites. Fold in the Gruyère and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve. Suggested Pairing Toasty, full-bodied Champagne: NV Aubry Brut. Rate it Print