Why You Should Eat Soufflé in France—And Where to Eat It - AFAR

"In a contemporary seventh-arrondissement bistro, diners are treated to theatrical, made-to-order soufflés—notably a pineapple-lychee version developed by 23-year-old chef Julia Sedefdjian—presented with flourish by owner David Bottreau on a bamboo tray alongside a single scoop of sorbet. The dessert arrives with a crisp golden puff over a piping-hot ramekin; piercing the top reveals a cream-colored molten center that, when mixed with the sorbet, delivers a hot-and-cold, sweet-and-tart, ethereal experience. The soufflé’s success hinges on precise timing and technique—from perfectly whipped egg whites to the temperature of the crème pâtissière—and must be served within minutes of leaving the oven, a trait that adds to its drama and charm." - Lindsey Tramuta