In one the restaurants near the end of my culinary career, we served choc. souffle. I would reach across the pass, grab the server by the shirt and tell them at if they walked away when I plated the souffle and THEY let it fall, I would skewer them. That's a stressful dessert in all situations. You did well with both, though something was off in your ratio or method for the choc. Or it simply didn't feel like posing in its airy magnificence for a photo.

For choc pairing, I may have chosen an ice wine, preferably the (I think, unmatched) Hungarian Tokaji Aszu. You may be able to find a reasonably priced 4 star 88'. Forget about the 5 star 83's, 84's and older.

And you've inspired me! I haven't made souffle at home since my wife went off gluten. I may fool around with the cheese ( I won't waste the chocolate) and try.

And a beautiful soup. Brilliant colour, lovely clarity.

If I were to do 2 souffles in one sitting, then the cheese would be an appy, the main something light and tart, a white fish of some sort, or veal piccatta, or something Thai or Vietnamese with some heat and citrus.

I dream of eating a month in Lyon, at the OG Bocuse, and every other venue in the city.

There are so many fantastic French Chefs, hard to choose who to follow next, but try!