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1 bite · 2 chews
The Oatmeal Soufflé
A one-inch warm oat soufflé cube with maple cream & a single blackberry
The Lafayette's legendary breakfast soufflé — humble grain made impossibly light
Why this bite? The Lafayette's oatmeal soufflé is the hotel's most beloved dish — humble oats made impossibly light. Quiet excellence, made edible.
The Story
For decades, the most requested dish at The Lafayette has been the oatmeal soufflé — an unlikely act of alchemy that turns the most humble grain into something that floats. It is the Hay-Adams in one bite: nothing flashy, nothing overlooked, the ordinary rendered quietly extraordinary by people who refuse to cut corners. Served with maple cream and a single berry, it is breakfast with a view of the White House.
Prep: 35 minYield: 12 pieces
Ingredients
- Steel-cut oats
- Egg whites
- Whole milk
- Maple syrup
- Heavy cream
- Blackberries
- Brown butter
Preparation
- 1.Cook oats soft, blend smooth, fold into stiff egg whites.
- 2.Bake in buttered one-inch molds until risen and set.
- 3.Whip cream with maple syrup for the cream.
- 4.Top each warm cube with maple cream and a blackberry.