Inspired by a childhood visit to a London restaurant, Alex's twice-baked soufflé is a real showstopper - and it's easy to make.
The name of this dish literally translates from French as "Swiss soufflé." For those of you who tremble with terror at the word soufflé, and doubly so if it has Suissesse after it, hold on a minute, take a deep breath, and relax. Let me explain. This dish will change your life - or at least the way you entertain. It's simply a twice-baked cheese soufflé with tomato sauce - a soufflé that can be mostly prepared ahead of time. It's even inverted for the second round in the oven, so there's no worry about the soufflé falling. Honestly, you just can't ruin it.
Step back in time with me to London in 1980, when I went with my parents to the very famous, super-chic, Michelin-starred restaurant Le Gavroche. A renowned food destination with jet-set clientele, it was a truly incredible place, and we felt special being there. The Read More »from Alex Hitz's Soufflé "Suissesse"