For birthdays and anniversaries, Chandlers is Boise’s go-to for special occasions. One reason for that is our chocolate soufflé.
Soufflés originated from the French culinary bible by Auguste Escoffier, considered “The Chef of Kings and The King of Chefs.” Published in 1903,Le Guide Culinaireinstantly became the must-have resource for understanding and preparing French cuisine. Over 100 years later, it is still an essential resource for professional chefs.
3 Differences Between Chocolate Soufflé vs Molten Lava Cake
While often confused, soufflés are very different from molten lava cakes.
Texture:While they may look similar and use similar ingredients, the big difference comes in the texture. Lava cake has a runny center, whereas a soufflé incorporates whipped egg whites that puff up as it cooks to create a pillowy texture.
Density:Lava cake, because of the gooey center, is a much wetter and denser cake. The very essence of a soufflé is its characteristic lightness.
Presentation:Lava cakes get inverted onto a serving dish so when cut into a chocolate river flows. Soufflés are baked and served in a ramekin and start to deflate soon after being removed from the oven.
“A souffle can be waited for, but it can never wait.”
Madame Saint-Ange
While a classic, soufflés are also amazingly technical. The cooking temperature needs to be precise, and of course, there’s always the risk of it falling.
Pastry chef, Angie Snow, explains, “Making soufflés is all about precision. There are at least eight times during the process where things can go wrong. Mastering the technique is essential. Even how the ramekin is buttered can make or break the final dessert.”
Making 30-50 soufflés each day from scratch has made Angie an expert. She continues, “We have a dedicated convection oven just for the soufflés and, of course, no slamming the door!”
The Only True Chocolate Soufflé in Boise
We’d wager to say we’re not the only ones in Boise to serve an authentic chocolate soufflé but in Idaho!
Everything about this dish is impressive, including the tableside presentation. The piping hot dish arrives topped with a dusting of powdered sugar. The server gently opens the top and fills the well with Grand Marnier whipped cream and a warm Dutch chocolate sauce. Rich and velvety, this dessert is a celebration in and of itself.
Whether you’re celebrating a specific occasion or just a night out, Chandlers and our chocolate soufflé are sure to make it memorable.
Chef Cal Elliott stands in front of the bar in Tiner's Alley at The Avery Hotel in downtown Boise. The bar was salvaged from the building's former popular night spot, the Blues Bouquet. Chef Cal Elliott working in The Avery kitchen. Chef Cal Elliott plates a dish.
It was once Asiagos, but now the space near Main and 10th Streets is home to Stardust. Owner Jamie Burns moved to Boise from Kansas City in 2007. She quickly came to the conclusion that Boise was underserved when it came to fine dining and wanted to change that.
Dress Code: wet clothes, swimsuits and pareos are not accepted in our restaurants. After 18:30, no shorts, tank tops, singlets and flip flops are allowed in the restaurants. Elegant Bermuda shorts are accepted.
We would like all of our guests to feel free to express their own individual style however, we do ask guests to avoid shorts, tracksuits and hoodies. Smart trainers are fine. We know lots of our guests like to dress smartly which we appreciate. Ultimately we want every guest to feel at home.
Frenchie doesn't have a dress code. Most guests including us were dressed in a style best described as smart casual. What's the best way to get to Frenchie? Depending on where you're located in Paris, you can walk or you can take a bus, car share, taxi or the metro.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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