Souffle fell flat 5 minutes before service at my new place in Portland

I started at this bistro on NE Alberta last month and finally got a chance to run the souffle special this week. The first batch looked perfect coming out of the oven, tall and gorgeous, but by the time I got them plated they were sinking fast. One actually deflated right in front of a table of four who had specifically come for it. I've made souffles for years but this kitchen has way more draft near the pass, so I think that was the culprit. I'm about to switch to ramekins with a wider base and hold them closer to the heat lamps, but has anyone else dealt with souffle collapse at the pass specifically? What did you adjust?

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avery_walker3016d ago

Souffles are so dramatic, man. I had one collapse at my old spot and the waiter just stared at it like it was a crime scene. Turns out someone had wedged a menu under the oven door to keep it propped, no idea why, but it basically turned the kitchen into a wind tunnel.