TERROIR MEETS MERROIR

Many of today’s leading culinary trends are based on blended cuisine and refocused technique. One such emerging trend is the growing popularity of Oyster Soufflé, a true merger of land’s eggs and sea’s oysters while honoring the tradition of the great French chef Carâme.

Antonin Carâme's invention of the classic soufflé in the early 1820s was made possible by new ovens, which were heated by air drafts instead of by coal. This new technology provided the more even cooking temperature needed for a soufflé to rise properly and stay risen.

Initially, Carême made his soufflés in stiff pastry casings that were not eaten. Their straight sides were the inspiration for our current soufflé dishes.

He went on to create hundreds of other soufflés including the Soufflé Rothschild, which originally contained real gold and was aptly named by its creator after his employer who was at the time the richest man in France.

In the 1950s, sweetened soufflé were served as the ultimate dessert in elegant restaurants such as Manhattan's famed La Caravelle .

But was the skilled chefs at New Orleans’ Commander Palace who set sugar aside and married terroir to merroir in their legendary Oyster Soufflé. Other chefs in New Orleans followed suit but, of course, with their own innovative culinary alterations.

Individual Oyster Soufflé on the Half Shell

 INGREDIENTS

  • 24 shucked oysters on the shell
  • Rock salt
  • 125g Spreadable Cream Cheese
  • 1 cup grated Swiss cheese
  • 2 tablespoons snipped chives
  • 2 eggs, separated

DIRECTIONS

  1. Place the oysters on baking trays lined with rock salt.
  2. Combine cream cheese with Swiss cheese, chives and yolks.
  3. Beat the egg whites in a separate bowl until stiff peaks form
  4. Gently fold through cheese herb mixture.
  5. TOP each oyster with a spoonful of cheese mixture.
  6. Bake in a hot oven 200°C for 5-10 minutes until golden and puffed.
  7. Place on a serving platter lined with rock salt.
  8. Serve immediately.