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The incredible recipe for the famous VGE truffle soup by Paul Bocuse

undefined undefined 29 avril 2020 undefined 07h25

undefined undefined 20 février 2024 undefined 14h04

The Editor

Valery Guedes

Among the many dishes invented by the illustrious Paul Bocuse, the VGE soup is undoubtedly the most famous of all. Created from scratch by Mr. Paul on the occasion of a lunch given at the Élysée by President Valéry Giscard d'Estaing and his wife on February 25, 1975, the VGE soup offers a blend of black truffles, chicken breast, foie gras, broth, and vegetables under a puff pastry crust. As he served it to the president, Paul Bocuse declared: "Mr. President, we are going to break the crust!"

Ingredients (for 4 people):

  • 80g fresh truffles
  • 50cl chicken broth
  • 150g skinless chicken breast
  • 100g celeriac
  • 1 carrot
  • 8 heads of Paris mushrooms, 3cm in diameter
  • 4 tbsp white Noilly Prat
  • 60g cooked foie gras
  • 250g puff pastry
  • 1 egg yolk
  • Fine salt

© Demotivateur


Preparation:

1. Preheat the oven to 200°C (th. 7). Bring the broth to a boil in a saucepan. Lightly salt the chicken breast and place it in the broth. Let it cook for 6 minutes at a simmer, then drain it. Set the broth aside for the soup.

2. Peel the celery and carrot. Cut the celery into small dice: slices of 1 cm, then into cubes. Also cut the carrot into small dice: in half, then into slices of 1 cm and into cubes.

3. Cut the mushroom heads into thick slices, then into sticks, and into cubes. Mix with the celery and carrot.

4. Cut the truffles into very thin slices. The quality of the truffles is important in this soup: choose fresh truffles if possible.

5. Out of season, use canned truffles. Then, account for.30g of cooked truffles per person instead of 20g of fresh truffles. Pour 1 tablespoon of Noilly Prat into four oven-safe porcelain bowls with a capacity of 25 to 30 cl. Add 1 heaped tablespoon of matignon. Cut the foie gras into dice. Distribute them into the bowls. Cut the chicken breast into 1 cm slices, then into dice. Distribute them into the bowls. Also add the slices of truffle. Drizzle with broth, stopping 1.5 cm from the top of the bowls. Roll out the puff pastry on the work surface. Cut out 4 discs with a diameter of 13-14 cm. Place a disc on each bowl. Fold the edge over the side of the bowls, pressing lightly to seal. To cut the pastry discs to the right size, measure the diameter of your bowls and add at least 3 cm to it. Then place a round object (bowl, saucer, metal circle) of this diameter on the pastry and cut around it. Mix the egg yolk with 1 teaspoon of water and a pinch of salt. Brush it over the pastry. Bake for 20 minutes. Cut the crispy crust.Cut the soups with the tip of a knife. Serve without delay.


A recipe found on the Académie du Goût