The latest Cornish Times Recipe of the Week comes from chef Alain Ducasse’s restaurant and inn in the Provence region of southern France, L’Hostellerie de l’Abbaye de La Celle.

Alain Ducasse also runs a number of other restaurants, including a three Michelin stars (the highest rating) restaurant at The Dorchester in London.

The recipe in the Cornish Times is for Grand Marnier Soufflé and was developed by chef at l’Abbaye Nicolas Pierantoni, to include flavours of the classic French liqueur blending Cognac brandy with essence of bitter orange and sugar.

It’s a dish showing a degree of French va-va-voom and finesse that is sure to wow your guests. Find out how to make it in this week’s Cornish Times, in shops from today (Friday).