Slate Bleu

Those frozen soufflés you’ve been ordering don’t capture the grandeur and cloud-like character of the oven-baked classic. If you’ve never encountered the old-school variety, chef Mark Matyas will show you how it’s done at his charming French bistro in the Doylestown Agricultural Works building. Matyas varies the flavorings, which might be chocolate, praline or hazelnut, but the Grand Marnier soufflé is his customers’ favorite — and ours.