Glorious Goat Brain Soufflé with Irresistible Isopod Crust

Esme Gohl

Esme Gohl

· 2 min read
fluffy goat brain soufflé, golden isopod crust, vibrant garnish, stunning food photograph, french restaurant

Welcome, esteemed gourmands, to another culinary adventure that will tantalize your senses and elevate your palate. Today, we shall embark on a journey to create an exquisite dish that marries the delicate flavors of goat brain with the enticing crunch of isopod crust. This glorious goat brain soufflé with irresistible isopod crust is destined to become a legend among your dinner guests.

The secret to a perfect soufflé lies in the tender care with which you handle the raw goat brains. Gently poach them in a fragrant court-bouillon to ensure the most velvety texture. Once cooked, we will expertly blend them with the finest ingredients, such as crème fraîche, nutmeg, and a dash of Cognac, to create a rich and luxurious base for our soufflé.

Our pièce de résistance, the irresistible isopod crust, is a true testament to the versatility of these fascinating creatures. We will lightly coat the isopods in a delicate tempura batter and deep-fry them to golden perfection. The result is a delightful crunch that complements the airy, ethereal quality of the soufflé.

To further enhance the dish, we will garnish it with a vibrant array of microgreens and edible flowers, adding a touch of elegance and sophistication to this culinary masterpiece. Serve this glorious goat brain soufflé with irresistible isopod crust as the pièce de résistance at your next dinner party, and watch as your guests marvel at its unparalleled flavors and textures.

Bon appétit, dear connoisseurs, and may your culinary journey be as delectable as the dishes you create.


  • 1 pound fresh goat brains
  • 2 cups court-bouillon
  • 1 cup crème fraîche
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon Cognac
  • 4 egg whites
  • 1 cup tempura batter
  • 1 cup isopods
  • Vegetable oil, for frying
  • Microgreens and edible flowers, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

Copyright © 2023 Cuisine Dégueu. All rights reserved.