Cheese Souffle’ Suissesse w/wine

[Peter Creasey]

Folks are being courteous and helpful, as is their custom. Always appreciated!

. . . . . Pete

 

[Sharon Bowman]

I like to think we're all behaving very customarily, here.

 

[BJ]

Cardinal lager.

 

[Bill Lundstrom]

White burgundy wouldn't suck. (sans pre-mox)

 

[Peter Creasey]

Somebody mentioned La Coulėe d'Ambrosia l'O2 would be perfect...if it were available.

. . . . . Pete

 

[Cliff]

What about an Alsatian Pinot Gris or Weißburgunder?

 

[Peter Creasey]

Cliff, thanks!

That was an early thought. Along those lines, a consideration was the Zind-Humbrecht Pinot Gris 'Vendange Tardive' « Clos Jebsal », Alsace. It has not been ruled out.

I don't know much about Weißburgunder...or Weißburgunder producers.

. . . . . Pete

 

[Sharon Bowman]

originally posted by Peter Creasey:
Along those lines, a consideration was the Zind-Humbrecht Pinot Gris 'Vendange Tardive' « Clos Jebsal », Alsace.

originally posted by Jeff Grossman:
In any case, Pete, dry not sweet.

 

[Tristan Welles]

originally posted by Sharon Bowman:
FFS

originally posted by Peter Creasey:
Along those lines, a consideration was the Zind-Humbrecht Pinot Gris 'Vendange Tardive' « Clos Jebsal », Alsace.

originally posted by Jeff Grossman:
In any case, Pete, dry not sweet.

Yes, the VT would be a terrible choice.

 

[mark e]

originally posted by Peter Creasey:
Cheese Souffle’ Suissesse w/wine

Cheese is "Le" in French. Idem for soufflé. Could someone explain why Suissesse? You'd be a lot safer with suisse (which is both m. and f.), no?

 

[Oswaldo Costa]

Short form for à la Suissesse (in honor of Jacques Seysses's maternal grandmother).

 

[mark e]

originally posted by Oswaldo Costa:
Short form for à la Suissesse (in honor of Jacques Seysses's maternal grandmother).

Ah haaa. There had to be a missing link. Thanks

 

[Cliff]

As per the others, I think you'll be happier with something drier.

 

[Sharon Bowman]

originally posted by Cliff:
As per the others, I think you'll be happier with something drier.

But how can we ever divine the happiness of Pete?

/existential

 

[Peter Creasey]

The Zind-Humbrecht Pinot Gris 'Vendange Tardive' « Clos Jebsal », Alsace was never my choice...only an idea offered up by one person.

Based on input here, I'll campaign against that option.

Thanks again!

. . . . Pete

 

[Cole Kendall]

If it's time to campaign, I'd campaign against the use of Suissesse as well.

 

[robert ames]

i'll bet that souffle has fallen by now.

 

[Saul Mutchnick]

Just out of curiosity, why is that for cheese itself, something off-dry would be considered more than appropriate, but for cheese in souffle form that changes? I'm sure that some of it depends on the cheese in question, but I wouldn't hesitate to serve a racier Moscato with a lot of 'Swiss' type cheeses.

 

[Jeff Grossman]

On the assumption that this is the twice-baked souffle mentioned some time ago in the NYT -- I've forgotten the name of the chef who re-re-renovated it from Escoffier -- this is likely more structure than ooze.

 

[kirk wallace]

Michel Roux of la Gavroche? (Or his father and uncle, more accurately. )

I am with Prof Lipton. Gruyere & savagnin. Ouillee or sous voile.