Lemon Soufflé

Lemon Soufflé

Lemon Soufflé

There is something about a souffle—a magical blending of eggs, air, and acid—that turns any meal into an unforgettable event.Todd Coleman

There is something unforgettable about a soufflé. I remember my first, at the magnificent Le Perroquet restaurant in Chicago in 1978. It was in that hushed dining room that I actually swooned, not only for the soufflé—a magical blending of eggs, air, and acid—but for my profession, too. Under duress (amounting to a lot of begging), Le Perroquet's owner, Jovan Trboyevic, hired me, putting me to work on the pastry station, where I made dozens of soufflés every night, never tiring of their delightful ascent in the oven and their faint wobble as waiters whisked them out to the dining room at just the right moment. —Mary Sue Milliken, co-chef-owner of Los Angeles's Border Grills and Truck