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Le Soufflé: The Parisian Lightness of Being

SouffléIf you’re a foodie or an avid cook who likes to experiment with different techniques, you probably have a repertoire of dishes on your must-do list. A perennial one of mine has been to unashamedly and indomitably make a successful soufflé. Yet the reality has proved otherwise. I have filed my to-do list in a safe keeping place, and even with the recent flurry of the Masterchef influence, I haven’t even attempted to whip one up.

So, when Mr Gourmantic discovered a soufflé-themed restaurant during one of his business trips to Paris, I was eager to dine there on our next visit.

Located on rue du Mont Thabor, just a short stroll away from the chic boutiques of Place Vendôme and Hotel Ritz, Le Soufflé is a traditional Parisian institution that dates back to 1961. The kitchen specialises in all types of soufflés, salés et sucrés, savoury and sweet with a menu that makes the best of the seasonal produce.

Le Soufflé Postcard

With an impressive list on offer, one can select Le Tout Soufflé and dine on an entire menu of soufflés such as wild mushrooms for a starter, chicken and champignons for a main course and a delicate framboise for dessert.

If the idea of feasting on a three course meal of soufflés makes you think you’d be bloated, they are ever so lightly whipped. All you need to do is bring an appetite and a sense of fun. Alternatively, you can dine on a traditional menu with a selection of meat, fish, poultry and other produce.

Each dish was light, elegant and beautifully presented. Planning ahead for dessert, I opted for escargots bourguignon for a starter. I can’t resist those little snails in their shells with garlic and butter. For main course, I chose the soufflé homardine made with lobster, so light yet rich in flavour while Mr G feasted on soufflé forestier, made with forest mushrooms. Naturally, we did the customary plate-swapping part-way through dinner. For dessert, I couldn’t go past soufflé au Grand Marnier while Mr G declared his soufflé au chocolat as the winner for the night.

I must try my hand at making a soufflé some time soon. Chances are I’m more likely to opt for the lazy approach and dine at Le Soufflé when I’m next in Paris.

Le Soufflé Map

Le Soufflé
36, rue du Mont Thabor
75001 Paris

You can watch a video of the restaurant here (in French).

For more suggestions on where to eat in Paris, don’t miss our Paris Restaurant and Bistro Guide.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.


  • What a cool idea for a restaurant. We love love love souffles if they are made properly!

    And, you really should try making a souffle at home. They are very easy to make if you have a good stand mixer. We occasionally make them on weekday evenings if we want something indulgent because they only take about 30 minutes or so to pull together and then it is just a matter of baking it. [If you don’t have a good stand mixer, it will be a bit more difficult; I have tried making them with my hand-held mixer and the results, while good, just aren’t the same as with a stand mixer because the whites don’t get as stiff.]

    I have a cobbled together recipe that I pulled from a couple of different sources for a chocolate grand marnier souffle, and I swear, it is just as good as the best souffles I have had in restaurants. Unfortunately, everything is packed right now, so I don’t have it on hand. Another good version is the Epicurious goat cheese souffle that has a round of goat cheese baked into the souffle itself.

  • Akila – Now I’m partly enthused and partly guilty for not having tried to make one. I’ll look up the goats cheese soufflé as I’m partial to chèvre. Your chocolate Grand Marnier is making me salivate! Maybe one day after your trip, you might like to write about it 🙂