Butter the moulds twice and keep them cool. Preheat the oven to 200°C.

In a saucepan, melt 55 g butter, add the flour, and cook to make a white roux (béchamel base). Leave to cool.

In a frying pan, melt 20 g butter. Once hot, add the shallots and then the chanterelles. Sear and cook for 2–3 minutes.

Add the meat jus, reduce for 3–4 minutes, season to taste, and set aside.

Separate the eggs. Bring the milk, cream, Kachkéis, a pinch of salt, and a pinch of nutmeg to a boil.

Pour over the roux and cook the béchamel sauce until smooth. Remove from heat, add the yolks, whisk well, and strain.

Whisk the whites with a pinch of salt. When almost stiff, add the lemon juice and gently fold them into the warm béchamel.

Adjust seasoning. Pour the mixture into the moulds, leaving 3–5 mm at the top.

Bake for 7–8 minutes at 200°C.

While baking, reheat the chanterelles and stir in the chopped tarragon.

Once baked, remove the soufflés, make a small hole on top, and serve immediately, filling each with the chanterelles and jus in front of the guests.