We all know soufflés are French, and they actually are associated with two 18th-century chefs Vincent de la Chapelle, from France, who cooked for the wealthy and aristocratic and who mentions it in his 1742 cookbook; and Marie-Antoine Careme, an 18th-century chef who popularized it, perfected it and included it in his cookbook.
We all know soufflés are French, and they actually are associated with two 18th-century chefs Vincent de la Chapelle, a French cook, who cooked for the wealthy and aristocratic and who mentions it in his 1742 cookbook, and Marie-Antoine Careme, an 18th-century chef who popularized it, perfected it and included it in his cookbook.