Usually, our Off the menu recipes have the byline of the restaurant of chef, which in this case would be Buvette or Realm Precinct executive chef Fabien Wagnon, but I’m making an exception here so that I can tell you all how simply divine this souffle is.
Monsieur Wagnon’s souffle was the most delicious dish I ate in a Canberra restaurant last year, so good that I returned several times specifically to eat it again and am thrilled to be able to share the recipe with you all. Merci beaucoup, Fabien! C’est fantastique.
Buvette is a French bistro and wine bar at the Hotel Realm in Barton. For more information including its opening hours, visit buvette.com.au.
- Plain Flour 75g
- Melted Unsalted Butter 75g
- Milk 375g
- Gruyere Cheese 325g
- Egg White 125g
- Nutmeg pinch
- Salt pinch
- Pre-heat oven to 180C
- Make a roux with plain flour and unsalted butter
- Add nutmeg, milk, salt, cheese to roux
- Beat egg white until firm peaks appear
- Mix 1/3 of egg white with the cheese mix
- Add the rest of the egg white and gently fold in to mixture
- Pour soufflé mix into a greased ovenproof dish (grease with the melted unsalted butter)
- Wipe rim of dish with paper towel to ensure there is no mixture on the rim
- Bake in the oven at 180C for 15 minutes then remove
- Wait until the souffle is cool before removing from the dish
- Place the cooked souffle into another ovenproof dish (the dish you’d like to serve in), and pour 20ml of full cream onto the souffle and grate additional gruyere cheese onto the souffle
- Bake for another 10 minutes at 190C, or until golden brown on top.
Pictured above are Realm Precinct executive chef Fabien Wagnon, the creator of Buvette’s twice baked souffle, and the souffle itself.Photos: Charlotte Harper