"I just want to tell you how much I enjoyed your advanced course, the people I met and the way the days were structured. I acquired so many new skills at the school, I am still working to become proficient in them and to incorporate them into my daily cooking routine. I came believing I was the best cook amongst my friends in Sydney and left realising that I had initially known nothing at all!
It was such a rewarding experience."
1. Butter the four ramekins with the softened butter then place in fridge or freezer to set. Repeat the process three times so there is a good layer of butter on each ramekin - then sprinkle each one with fine breadcrumbs.
2. Melt the 50g of butter in a saucepan then add the flour, stir well with a wooden spoon over a low heat for a couple of minutes then slowly add the milk stirring constantly. Cook until you have a smooth thick white sauce.
3. Remove from heat, and crumble the roquefort into the sauce along with the egg yolks and beat until smooth.
4. Transfer mixture into a clean bowl, then fold in the peaked egg whites one third at a time. Season with salt & pepper.
5. Place into the buttered ramekins until each ramekin is full, and smooth the top off with a pallet knife until it is flat. A good tip is then, with your thumb & finger, wipe the edge of each ramekin clean. This will help it to rise evenly and look neat when cooked.
6. Place in a roasting tray with 1cm of hot water in it, and back in a preheated oven to 180° and cook for 15 to 20 min's. Serve immediately.
This is a nice dish to have for lunch with perhaps a pear, roquette and walnut salad or as a starter perhaps reduce the portion size by using smaller ramekins (you will probably get six portions) and again serve it with simply dressed roquette leaves. A quick tip when you are making these soufflé's - it is important not to over whip your egg whites because if you do it makes it incredibly difficult to fold them in without it being grainy. So as you are whipping your egg whites, as soon as they hold their shape in a soft peak stop whipping them. You could use this recipe for other savoury soufflé's, just replace the roquefort with another cheese or ingredient.
The base of the soufflé (i.e. the white sauce and cheese - up to the point before adding the egg whites). The egg whites always need to be folded in at the last minute but you will find it is much easier to do this when the base mixture is at room temperature - so not straight from the fridge.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.