01 / ABOUT THE PLACE
About this place
Make a hole in the centre of the soufflé, pour in the accompanying sauce and break up the airy mixture as you eat. At Le Souffle, this way of serving it is part of the pleasure. One diner who ordered vanilla described pouring custard into the piping-hot, fluffy soufflé. Another visitor noted its fragrant, lightly browned top and delicate texture inside: it is best enjoyed while freshly baked. The generous serving of sweet sauce makes this a good choice when you’re in the mood for a proper dessert. Some diners have found the combination of light soufflé and cream memorable, while others say finishing all the cream can feel a little rich. You could adjust the amount of sauce to suit your taste.
Flavours range from familiar choices such as vanilla, chocolate, lemon and coffee to raspberry, passion fruit and chestnut. The menu also lists apple with Calvados and orange with Cointreau. Choosing between vanilla to try the classic style and a fruit or liqueur flavour is part of the fun. One diner who chose the apple and Calvados soufflé said the alcohol flavour came through clearly and paired it with apple tea. If you’d like to follow the fruit notes with your drink, the menu’s apple tea is another option.
For something savoury, choose one of the quiches, with a selection of fillings. Lorraine comes with ham, bacon and cheese; other options include Parmesan, onion, salmon and mushrooms. One diner described the quiche as buttery but not overly rich, with a light overall flavour. Chicken gratin and meat pie are also available for a more substantial meal. Depending on your appetite, you can stop by for a light café break centred on soufflé or combine a savoury dish and dessert at lunch.
