During weekday lunchtimes, the Madison Avenue French institution, La Goulue, serves a sumptuous, light and fluffy, Gruyère and Parmesan cheese soufflé with white truffle oil. The twenty-five minute wait for this dish is always worthwhile. It might not look copious at first, and the top of the soufflé is literally as light as a cloud, but once you dig into the deep bowl, you’ll be rewarded with spoonfuls of rich, creamy, melted cheese. I love the multiple layers of texture from the crusty top, the airy center, to the dense bottom. The perfect way to enjoy this dish is to start with the soufflé accompanied by a glass of crisp white — Sancerre or Chablis — then, end the savory part of lunch with a mixed salad. For dessert, don’t miss the classically perfect Crêpe Suzette!