Difficulty:[usr 3]
Melt the butter in a thick-bottomed saucepan, add the flour and mix, stirring for 2 minutes over low heat. Pour in the milk little by little then leave to thicken for 5 to 6 minutes at a low boil, stirring constantly. Add the two grated cheeses, nutmeg, salt (not too much, the cheese is salty) ground pepper. Remove from heat and let cool.
Preheat your oven to (210°C) th. 7. Crack the eggs, separating the whites from the yolks. Incorporate the yolks one by one into the preparation, then the chives. Whip the egg whites until stiff with a pinch of salt and gently fold them in. Pour into a buttered 22 cm soufflé mold and cook in the oven for 30 minutes.
Serve right out of the oven, when the soufflé is golden brown and still puffy.
Recommended wine:A fragrant dry white, Côtes du Jura, Mâcon or Apremont.
