
History of the soufflé
The soufflé is an emblematic dish of French gastronomy, whose history dates back to the XVIIIth century, when the famous chef Marie-Antoine Carême perfected the preparation technique. The word “soufflé” perfectly describes the light, airy effect of this delicate dish. Initially savory with cheese or vegetables, the soufflé evolved in the XIXth century to include sweet versions at the initiative of chefs like Auguste Escoffier. Chocolate, vanilla and lemon became classics.
Samuel Albert’s new recipe
Chef de cuisine Samuel Albert invites us on a culinary voyage with his sweet soufflé with Okinawa banana, coconut milk and Mount Gay Black Barrel rum. This dish perfectly reflects his experience and love of Japan, while adding a touch of the exotic.
Japanese inspiration & an exotic note
Samuel Albert has drawn on his memories and experiences in Japan to create this unique dessert. Okinawa banana, renowned for its sweetness and distinct taste, is the heart of this soufflé. This variety of banana, less well-known outside Japan, brings a tropical flavor that blends perfectly with the other ingredients.
The addition of coconut milk brings a creamy richness and lightness to this soufflé. The subtle coconut flavor blends harmoniously with the sweetness of the banana, creating a delicious, fragrant base. Mount Gay Black Barrel rum, meanwhile, adds a touch of sophistication and complexity with its notes of caramel, vanilla and spice, enhancing the soufflé’s flavors.
An unique soufflé
This Samuel Albert creation is more than just a dessert: it’s a celebration of his travels and culinary influences. Each bite is a discovery, an exploration of flavors and textures. The soufflé, with its light, airy texture, is the perfect vehicle for this fusion of flavors to be discovered without delay.