Signature dish · 1981
Chocolate soufflé biscuit
Pierre Gagnaire · 1950 · Saint-Étienne, then Paris
A chocolate soufflé biscuit Gagnaire adapted from the soufflé omelette in the Escoffier guide, and the only dish that has stayed on his menu since 1981.
Why it works
The beaten whites hold air bubbles whose water turns to steam in the oven and inflates the batter, while the egg proteins coagulate and the cocoa butter re-sets on cooling, fixing the foam in place.