This easy-to-make comté soufflé is one of the region's traditional dishes. And if you're still hungry why not round it off with a well-stocked cheeseboard? Foodies can finish on a sugary note chosen from our suggestions for local desserts.



  1. To make the bechamel sauce, melt 50g of butter in a saucepan. Add the flour, sprinkling it in to avoid lumps, and cook for a few seconds, stirring constantly. Pour in the milk gradually, continuing to stir until you obtain a smooth, creamy mixture. Season with salt, pepper and nutmeg.
  2. Preheat the oven to 210°C.
  3. Generously grease and flour a soufflé dish and place in the refrigerator.
  4. Separate the egg yolks from the whites.
  5. Add a little salt to the whites and whisk until firm.
  6. Remove the bechamel from the heat, add the egg yolks and comté cheese, stirring vigorously.
  7. Gently fold in the stiff egg whites, taking care not to beat the air out of them.
  8. Pour the mixture into the greased soufflé dish and bake for 35 minutes.

Keep a close eye on the oven and serve the soufflé as soon as it is cooked.

Unleash your imagination

A balanced meal

You can serve your soufflé with a stir-fry of seasonal vegetables.

Support your local farmers by choosing local distribution channels and locally-grown ingredients. 😉

Don't hesitate to share a pic of the final result on social media via #montagnesdujura

For foodies,

Enjoy our selection of local cheeses

Finish on a sweet note

Choose tradition even for dessert

En résumé