Sophisticated Sea Slug Soufflé with Enchanting Ephemeroptera Essence

Esme Gohl

Esme Gohl

· 2 min read
sea slug soufflé, golden brown and puffed, ephemeroptera essence drizzled on top, stunning food photograph, french restaurant

Welcome, dear epicureans, to another exquisite culinary experience. Today, we embark on a journey to the depths of the ocean and the banks of the rivers, as we combine the delicate flavors of sea slugs and ephemeroptera (mayflies) in a sophisticated soufflé.

Our sea slug soufflé is a delicate and airy creation, utilizing the tender and succulent flesh of the sea slug, which is gently blended with the finest of ingredients, including fresh cream, free-range eggs, and a touch of fragrant truffle oil. This delightful mixture is then carefully folded into a cloud of whipped egg whites, creating a light and ethereal texture that will melt in your mouth.

The ephemeroptera essence, a true testament to the art of French cuisine, is a delicate and fragrant elixir, made by simmering the finest mayfly specimens with a touch of aromatic herbs and spices. This enchanting concoction is then strained and reduced to a silky and luxurious sauce, which is gently drizzled over the golden brown soufflé just before serving.

The combination of the tender sea slug and the ephemeroptera essence creates a symphony of flavors and textures, as the soft and velvety soufflé is contrasted with the rich and complex notes of the mayfly-infused sauce. A true masterpiece, this dish is sure to delight and captivate even the most discerning of palates.

To fully appreciate the nuances of this dish, I recommend pairing it with a crisp and refreshing white wine, such as a Sancerre or a Chablis, which will complement the delicate flavors and enhance the overall dining experience.


  • 8 ounces fresh sea slug, cleaned and finely chopped
  • 1 cup heavy cream
  • 4 large free-range eggs, separated
  • 1/2 teaspoon truffle oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup ephemeroptera (mayflies), cleaned and de-winged
  • 1 cup chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
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.

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