Served at
ETXANOBEA Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
A rich and decadent molten souffle cake with hazelnut flavor.
A soufflé is a baked egg-based dish that originated in France in the early 18th century. It is characterized by its aerated texture, which is achieved through the incorporation of beaten egg whites. This versatile dish can be prepared with various ingredients to be served as a savory main course or a sweet dessert. The name "soufflé" derives from the French verb "souffler," meaning to inflate or puff.
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A Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
The acclaimed chef-owner of Etxanobe and Atelier Etxanobe, known for his innovative approach to Basque cuisine, personal interaction with guests, and use of technology to enhance dining experiences.
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