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Recipe serves 4-6
Soufflé de Chou-Fleur: The fertile plains around Lac
St. Jean produces excellent vegetables and supports thriving dairy
A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses.
Adele Coperman-Langevin of St. Fulhence combines cauliflower from her market garden in her soufflé.
Recipe source: A Taste of Quebec by Julian Armstrong