The Soufflé: A History

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Chocolate Soufflé from Boca
Chocolate Soufflé from Boca

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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