Alain Ducasse's recipe for a double baked cheese souffle that reheats amazingly well!  The ingredients list is simple:  Parmesan, Compte and Romano cheeses/eggs/cream/garlic whipped and baked and sent with a Parmesan cream for serving. We send a whole souffle baked in an 8 inch round cake pan.  This is very rich and will serve 6 as a starter.  Toss some bitter greens with our French Vinaigrette to serve alongside this and your 1st course is done. (We will only have 8 of these this week).