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Le Soufflé: The Parisian specialist

Here is a delicious, and quite unique, address,  located 5 minutes away from the Relais Saint-Honoré. A classic and warm atmosphere, a very neat kitchen, and good quality service. We have tested it out for you.


Le Soufflé has existed for 56 years and was created by Mr. Faure. The latter wanted the restaurant to stay in the family and left it to Eric Josnard, Nicolas's father, who in turn has been the owner for 10 years.

The classic and cozy decor of one of the two rooms

Nicolas Josnard works in the dining room or in the kitchen, alongside his chef, Mr. Elmernissi, and in both cases, he is always at his best for his clients. Twice a week, Nicolas gets up early to personally select fresh produce in Rungis. Everything is delivered 3 times a week to the restaurant.

The wines are sourced by his father, who is passionate about the subject. He spends part of his holidays in Bordeaux or Burgundy to discover the new wines to be presented on the menu.

The restaurant trained great Soufflé specialists, including Gérard Idoux, chef of Recamier. I had the several opportunities to taste his soufflé, which truly is very good. But why choose the copy over the original for 2.50 € more? I did not go to the 3rd Parisian Soufflé specialist, "La Cuisine de Philippe" but the Chef is also a former Soufflé Chef: All paths lead to Rome!

Nicolas Josnard

The Menu

Contrary to what some would think, there are not just soufflés on this well-supplied menu, which is renewed twice a year. On the menu, there are 6 starters including, for example, a chestnut velouté with seared foie gras (15 €) since it is the season. There are also 4 soufflé starters.

For the main dishes; 4 meats, 4 fish, and 12 salted soufflés including the famous Henri IV soufflé with poultry mushroom sauce (17 €), which I ordered. It's a cheese soufflé served with a gravy boat incorporated by the waiter.

Beautiful color, beautiful look, it is unctuous, slightly flowing. The cheese is delicious. It is a mixture of Emmental and Comté aged between 12 and 18 months. The poultry mushroom sauce goes well with the soufflé. It's refined and has a really sweet texture on the palate. Accompanied with a glass of Bourgueil 2013 (6 €), the harmony is perfect.
Henri IV soufflé with poultry mushroom sauce

I could not resist tasting one of the 12 sweet soufflés, Soufflé Grand Marnier, and I was not disappointed. Served generously with the unlimited bottle of Grand Marnier, it is really light, not too sweet but very gourmet.

I ogled the desserts of my neighbors: a red fruit soufflé and a lemon soufflé.

Grand Marnier soufflé


Lemon soufflé

Red fruit soufflé 

Lunch on weekdays, the starter-main dish-dessert menu is 29 € with a choice of a salty soufflé or the dish of the day, then a sweet soufflé or dessert of the day, a glass of wine, and a coffee. The menu also offers a soufflé menu at 37 € and a tasting menu at 46 €.

The service is warm and attentive, with a team of waiters all dressed to the nines in a very sober black outfit.

Contrary to my precedent thoughts, I finished this meal with the conviction that an all soufflé meal offers many possibilities for variations of styles and tastes. We had a great time in this restaurant, surrounded a family and traditional atmosphere where the love of a job well done is always felt, right up to the taste buds. It is better to book in advance.


36 Rue du Mont Thabor
75001 Paris

Monday to Saturday from 12:00 pm to 4:00 pm and from 7:00 pm to 10:00 pm

Tél : 01 42 60 27 19


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