Perfect Your Pommes Soufflées with an Edmonton-Based, Le Cordon Bleu-Trained Chef
I’m an Edmonton-based chef with over ten years of experience, trained in French cuisine at Le Cordon
Bleu in Ottawa. My goal is to share the skills I’ve learned to help you create flawless pommes
soufflées at home. Whether you’re a local here in Alberta or just looking to master this classic
dish, you’ll get straightforward tips and techniques that I’ve perfected in professional kitchens.
They are a little tricky to master, but with a little patience, focus on using fresh ingredients and
my reliable methods, I’m here to make sure your pommes soufflées turn out perfect every time!
What's New
My Favorite Picnic Spot
Wilfrid Laurier Park in Edmonton is my favorite place for a relaxing picnic. Located along the North
Saskatchewan River, this park offers breathtaking views, open spaces, and tranquil walking trails. It’s
an ideal spot to enjoy Pommes Soufflées in the great outdoors.
To get there, follow 87 Avenue west until you reach 138 Street, then turn south to enter the park. Parking
is conveniently located near picnic tables and playgrounds.
Use firm, starchy potatoes to get the best results. These types of potatoes have a good
texture for pommes soufflées. Also try to find potatoes that are long and oval-shaped,
because this will help us make sure each piece is the same size, and will cook evenly. After
peeling them we need to slice them lengthwise into even slices. Try to aim for pieces about
3 mm thick, and get rid of any uneven pieces. I would highly recommend that you use a
mandolin for this task, but please be very careful if you do. Slow and steady.
Frying Tips for Consistent Puffing
To make your Pommes Soufflées puff up properly, you’ll need to fry them twice. First, we will
fry the potatoes at around 300°F. This step lets the moisture inside turn to steam without
fully cooking the potato. Once they’re ready, crank up the heat to 375°F for the second fry.
The sudden high heat makes the remaining moisture expand, which is what puffs them up and
gives them that crispy texture. Just keep an eye on the oil temperature and timing, because
those are the real keys to getting it right.
The History Behind Pommes Soufflées
Pommes soufflées were actually created by accident in the 1830s by a chef named Jean-Louis
Collinet. He was working at the Pavillon Henri IV restaurant, making fried potatoes for a
banquet. When the king showed up late, Collinet had to reheat the potatoes by frying them
again. To his surprise, they puffed up and became crispy and light. This happy accident
turned into what we now know as pommes soufflées, a dish that’s loved in French cuisine for
its unique texture and taste.
An old postcard depicting the Henri IV pavilion in Saint-Germain-en-Laye in
around 1900
Suggested Pairings
These delicate, crispy potato puffs pair particularly well with dishes like lamb, steak, or filet
mignon, and give a nice contrast to the rich and savoury flavours of the meat with some
Béarnaise, peppercorn sauce or a truffle aioli. They are also enjoyed as a side for roast
chicken or duck breast, complementing the tender texture of poultry. Pommes Soufflées can also
go really well with seafood dishes like lobster or scallops, lighter dishes such as sole or
trout (which goes amazing with beurre blanc sauce), or simply served with ketchup for a more
relaxed twist that everyone will love. Your friends and family will be always be asking you to
make these instead of french fries or mashed potatoes, so be warned!
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