Fodor's Travel

"Resplendent with magnificent silver domes and unpriced ladies' menus, Roux's mastery of classical French haute cuisine hypnotizes with signature dishes like soufflé Suissesse."

Ben McCormack

"What to order: The classic repertoire of soufflés."

Time Out London

"Our eight-course ‘menu exceptionnel’ started with soufflé suissesse, an exquisitely light and fluffy gruyère soufflé cooked on double cream: an old recipe from the original restaurant."

Andy Hayler

"Soufflé suissesse is a signature dish of Le Gavroche, an old fashioned, rich and delicious cheese soufflé cooked on double cream that has been simmered and reduced. The texture was very light indeed, the cheese (Gruyere) flavour wonderful, the cream rich and smooth."

Departures Magazine

"Currently led by Michel Roux Jr. and head chef Rachel Humphrey, the place offers a stunning dining experience, paired with artworks from Picasso and Chagall. Try the cheese soufflé."

Velocity

"The cooking at Le Gavroche is other-worldy, beginning with the cheese souffle with double cream - light, ethereal and, dare we say, exhilarating."

Julie Gilbert

"We went for the tasting menu – Menu Exceptionnel. It started with Le Gavroche’s signature dish – Cheese Souffle. The cloud like souffle floated on a sea of double cream. It was a rich, yet light dish."

The Caterer

"Soufflé Suissesse (cheese soufflé flavoured with Cheddar and Gruyère, cooked on double cream, £18.20), for instance, is almost an institution."

Alex Hitz

"Soufflé "Suissesse" is still one of the signature dishes at Le Gavroche. I fell in love with it all those years ago."

Angelica Malin

"The food at Le Gavroche is spot – try this cheese souffle as part of their tasting menu, it’s a real highlight."