 The chef was Peter Roland, who was a Freddy Girardet apprentice. Wow. And what I'm finding when I'm making the souffle myself now, it's getting icy. And I wonder what I'm doing wrong with my technique. It was a souffle which was made without a zavione. It was just basically whipped cream, a French meringue with not very much sugar, a Grand Marnier, and reduced mandarin juices.