The soufflé au Grand-Marnier Louis Alexandre, the famous recipe of La Bastide

One of the most popular desserts from L’Orangerie at La Bastide, this timeless and family-friendly soufflé is a favourite of pastry chef Cédric Rivière’s – and beloved by guests of all ages. Whether it is for lunch or dinner, Cedric ensures every pudding is as delicious as the last: a gourmet moment to remember for months to come. Success is guaranteed with the Grand-Marnier soufflé – a pastry classic, but one that requires quite a bit of skill to execute well.

Do you dare give it a go?

For one soufflé, you will need :

  • 250g whole milk
  • 60g sugar
  • 50g egg yolks
  • 24g of corn starch
  • 1 orange worth of zest
  • 20g of Grand Marnier Louis Alexandre
  • 350g egg whites
  • 35g sugar


  • Allow the orange zest to infuse into the milk for 20 minutes.
  • Pass through a strainer.
  • Slowly whisk together the infused milk, the egg yolks, 50g of sugar and the corn starch.
  • Once it is thick, add in the Grand Marnier cream, and mix.
  • Cool it in the fridge.
  • To cook the soufflé, measure out 150g of the cream mixture and whip vigorously until it is smooth.
  • Add 100g of whipped egg whites, then add 10g of sugar and whip that too. The egg whites must remain supple and not become too stiff.
  • Bake at 200 ° C for 10 minutes .


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