1742 – Vincent La Chapelle authors a recipe for omelette soufflée in Le Cuisinier Moderne. It called for sweet and savory ingredients (candied lemon peel and veal kidney), but not chocolate.
1783 – Antoine Beauvilliers establishes the first high-end Parisian restaurant, the Grande Taverne de Londres. With several soufflés on his menu, the French chef is often credited as the “inventor of soufflé.”
1813 – The word soufflé first appears in English in Louis Ude’s The French Cook, which contains six “soufflés for entremets” recipes: chocolate, potatoes with lemon, orange flower, rice cream, bread, and coffee.
1816 – Beauvilliers finally publishes his soufflé recipes in the cookbook L’art du Cuisinier.
1820s – Antonin Carême, billed as the first celebrity chef, creates hundreds of soufflé recipes, including the soufflé Rothschild, dotted with fruit macerated in gold-flecked Danziger Goldwasser liqueur.
1960s – The soufflé enjoys a renaissance in upscale American restaurants, à la our own Maisonette and Pigall’s.
October 13, 2015 – Randy Sebastian’s chocolate soufflé at Boca blew the collective Dine Team mind. Eyes rolled, a moan or two issued forth, and one dining editor had to be physically restrained from licking the dish.
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