I have memories of learning to make cheese soufflé years ago from Julia Child’s book Mastering the Art of French Cooking.
Julia describes this book as, “a book for American home cooks that would present cuisine bourgeoise using the techniques of haute-cuisine.”
A cheese soufflé is a great example of this. With very simple ingredients, it is the technique that brings it to life. I used to make soufflés much more often and I am happy they are back in my cooking rotation.
This is a nice, cozy lunch (or as Julia would say a “perfect luncheon”) with an herbed green salad and a cheese soufflé. I paired it with a bottle of our 2018 Napa Valley Chardonnay, of course.
This is my recipe, adapted over many years from her’s.