Roquefort Soufflé with Pears

Name: Roquefort Soufflé with Pears
Yield: 4 to 6 servings
Ingredients: 4 tablespoons unsalted butter, plus more for greasing dish; 1/3 cup all-purpose flour; Dash of salt; 1 cup milk; 6 ounces Roquefort cheese, broken up into little bits; 2 egg yolks, plus 5 egg whites; 1 ripe pear, peeled and chopped

December 9, 2011

When I ate lunch at the elaborate Hôtel Daniel, located between the Champs-Élysées and the Faubourg Saint-Honoré, I felt as though I were transported to a salon in Proust’s Paris. I met the young chef, Denis Fetisson, who brought out an array of dishes. Among them was this wonderful Roquefort soufflé, which Denis serves to vegetarians and to his kosher clientele. It is easy and elegant and makes a wonderful meal when served with a large salad.

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