French chef Jacques Pépin's mother made this souffle for his father when they married. It begins with a classic béchamel (white) sauce but then takes a turn. Instead of separating the eggs, adding the ...

Jacques Pépin started his training at the age of 13 in his hometown of Lyon, considered the gastronomical capital of France. He cooked at the world-famous Plaza Athénée in Paris and was the personal ...

Fortunately, Jacques' mother missed the memo and simply whisked in the whole eggs, along with the cheese, into the béchamel. While ignorance is bliss, in this case, it was also delicious. Her "soufflé ...