Served at
Herves BrisbaneA French-inspired restaurant in Albion, Brisbane, known for its refined dining, private event spaces, and focus on confident, balanced cuisine.
A light and rich sandcrab soufflé, brought together with 18-month Comté and a Pastis-seasoned bisque.
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 French-inspired restaurant in Albion, Brisbane, known for its refined dining, private event spaces, and focus on confident, balanced cuisine.
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