Souffl? Suissesse was created in 1965 by Albert Roux and became the signature dish at Le Gavroche when the iconic London restaurant first opened in 1967.
This rich and creamy feast is the ultimate in indulgent starters. Souffl? Suissesse combines the finest Gruyere cheese with delicious B?chamel and cream sauces to produce a dish that reflects the timeless elegance, style and innovation of Le Gavroche.