I recently had an excellent coconut souffle at Pierre Gagnaire Dubai. (For a mere AED 350, or about $100 :eek:, but worth it.)

Are you implying that the price of your soufflé was inflated?

;)

I was thinking how nice it might be to take Bananas Foster and make a souffle. Then I thought it would be fun to use Hawaiian Candy Apple bananas with macnut liqueur instead of banana liqueur. So maybe the resident Souff Chef will give it a try and post back. Unless, of course, mangoes are in season. :)

http://judicialpeach.com/2008/12/14/...oster-souffle/

If the hike from the kitchen to a table is too long, most restaurants will never consider adding souffle to the menu. It deflates too easily. I try to stay away from deserts because I am a health nut.

I haven't eaten Souffle ever so it may be a fun for a change with such a big choice in Paris.

Go for it, try to do one dessert souffle, and one savory or cheese souffle at least!

Without any question, the best souffle I ever had was a bread pudding souffle for dessert at Commander's Palace in New Orleans. We didn't know anything about it when we came to the restaurant but overheard many people ordering it and decided to try it. Unbelieveable!

I was going to make a comment about that really not seeming to match up, but if anywhere can do it, I'd say that's the location!

My favorite soufflé was at Laperousse in Paris. It was a fresh raspberry soufflé. Many years later,the experience is still vivid.

It's still on the menu -

"Desserts

Soufflé -Creole Bread Pudding Soufflé with warm whiskey cream. 8.50 (Additional for a complete meal 3.00)"