The Secret of Souffle in High Altitude: Demonstration with Chocolate Souffle
In “Mastering the Art of French Cooking,” Julia Child, Simone Beck, and Louisette Bertholle describe the soufflé as the “epitome and triumph of the art of French cooking.” The word itself comes from “souffler,” meaning “to breathe” or “to puff” - exactly what the egg whites do once they hit the oven’s heat.
But high-altitude cooking requires a few additional tricks that cooks don't encounter at sea-level. Chef Xavier Grenet will demonstrate the tricks of making a chocolate soufflé, a long-time favorite of L’Olivier’s diners. You will learn how to make beautiful souffles in your own kitchen - even at 8,000 feet!