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Ingredients for 4 people :
- 70 gr [21/2 oz] swiss cheese
(comté or gruyère type)
- 30 gr [1 oz] butter + some for dish
- 20 gr [3/4 oz] plain flour
- 25 cl [9 fl oz] milk
- 4 eggs
- salt, pepper & grated nutmeglé….

1-Pre-heat oven to 180°C / 350°F; butter the soufflé dishes; thinly grate the cheese (thin wholes of grater).
2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.
3- Prepare the béchamel (white sauce): melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thick).
4- Add enough nutmeg, salt & pepper, and remove from fire.
5- Add the grated cheese, then the yolks; turn vigorously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula.
6- Pour the mixture equally into the 4 soufflé dishes; fill them about 3/4.
7- Bake in oven for about 25 minutes; the soufflés must rise and get golden brown. Do not open oven door for they would deflate.

You need to increase baking time if you use a large single dish, and vice versa. It would take around 40 minutes for 1 big dish…….
Make sure all your guests are seated and serve immediately for the soufflé will deflate very quickly once outside…..
TRICK: if you feel at ease and wish to skip a step, you can avoid stiffing the egg whites and chose to directly incorporate the whole eggs into the béchamel. In this case, do it egg by egg, beating vigorously with a fork like an omelet; then add the cheese

Ingredients for 4 people :
- 600 gr [1.3 lb] chicken breast
- 75 gr [3 oz] Roquefort cheese
- 5 Tbspoons sour cream [20 cl]
- 2 Tbspoons olive oil
- salt and pepper….
Side dish :
- 4 big potatoes
- 4 Tbspoons olive oil….
Main course recipe :….
1- Cut the chicken breasts in thin small strips.
Step A side dish
2- In a frying pan, pour 2 spoons of olive oil over a medium-high flame and cook the breast slices for 5 to 10 minutes, turning from time to time.
Step B side dish
3- Take the chicken out from the pan, but leave the cooking juice in. Keep the chicken in a plate ; the inside must stay slightly pink. In the same pan, medium flame, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a homogeneous sauce(reckon 5 minutes).
Step C side dish
4- Put the meat back in the sauce and let cook the whole for about 10 minutes on a gentle fire ; you need to turn it every now and then so that it stays homogeneous…..
Serve right away with the sautéed potatoes, green beans…….
Side dish recipe :
A- Peel the potatoes and cut them into small pieces.
B – In the meantime, pour 4 spoons of olive oil in another frying pan, and cook the potatoes over a medium-high flame, turning from time to time. Add salt and pepper.
C- Don’t forget to turn the potatoes from time to time !

Ingredients for 4 people :
- 1 liter [2 pints] whole milk
- 6 eggs
- 120 gr [4 oz] sugar
- 20 gr [3/4 oz] vanilla sugar
- 1 vanilla bean….
for caramel :
-160 gr [5 oz] sugar
- 5 Tbspoons water….
1- Make the caramel : mix the water and sugar together in a small heavy saucepan ; bring to the boil on a high heat and swirl the pan once or twice without stirring ; the mixture should turn yellow/brown after a few minutes
2- When the caramel is ready, immediately pour some into a soufflé dish and swirl it quickly to coat the bottom with the caramel. Do it for each dish.
You must be quick because the caramel hardens as getting cooler…
3- Pre-heat oven 180°C/350°F.
4- In a saucepan, pour the milk, sugar and sugar ; add the vanilla pod split twice lengthwise (you need a sharp knife). Bring just to the boil on a low-medium flame, then remove from heat.
5- Meanwhile the milk is getting hot, beat the eggs in a large salad bowl. You must beat vigourously with a whisk so that they become frothy.
6- When milk is ready, slowly start to pour it in the eggs, still whisking vigourously up to the last bit of milk.
7- Evenly pour the milk in the 4 caramelized soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Display them on the oven baking tray in which you must pour 1 cm / 1/2 in. water (the custard must cook at “bain-marie” way). Bake for 35 to 40 minutes until they get brown.
8- Serve cold or warm…..
TRICK : to verify if your custard is baked, push the point of a knife in the center of it ; if the blade comes out clean, the custards are ready…
You need to increase baking time if you use a large single dish, and vice versa…..
TRICK : if you wish to drop steps 1 and 2, you still obtain a very good everyday dessert which your kids or nephews will love to watch get brown in oven