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The incredible recipe for Paul Bocuse's famous VGE truffle soup

undefined undefined 3 décembre 2020 undefined 07h25

undefined undefined 20 décembre 2023 undefined 09h14

The Editor

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 hosted at the Élysée Palace by President Valéry Giscard d'Estaing and his wife on February 25, 1975, the VGE soup offers a mixture of black truffles, chicken breast, foie gras, soup, and vegetables under a crust of puff pastry. When serving 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 button mushrooms, 3cm in diameter - 4 tablespoons of white Noilly Prat - 60g cooked foie gras - 250g puff pastry - 1 egg yolk - Fine salt 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. Cook for 6 minutes on low heat, then drain. Set the broth aside for the soup. 2.Peel the celery and the carrot. Cut the celery into mirepoix: slices of 1 cm, then into cubes. Cut the carrot into mirepoix as well: in half, then into slices of 1 cm and into cubes.

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

4. Slice 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. Use 30g of cooked truffles per person instead of 20g of fresh truffles. Pour 1 tbsp of Noilly Prat into four porcelain bowls with a capacity of 25 to 30 cl, suitable for the oven. Add 1 heaping tbsp of mirepoix. Cut the foie gras into cubes. Divide them into the bowls.

6. Cut the chicken breast into slices of 1 cm, then into cubes. Divide them into the bowls. Also add the truffle slices. Pour broth over it, stopping 1.5 cm from the top of the bowls.

7.Spread the puff pastry on the work surface. Cut 4 discs with a diameter of 13-14 cm. Place a disc on each bowl. Fold the edge onto the sides of the bowls, gently pressing to seal.

8. To cut the pastry discs to the right size, measure the diameter of your bowls and add at least 3 cm. Then place a round object (bowl, saucer, metal circle) of that diameter on the pastry and cut around it. Mix the egg yolk with 1 tsp of water and a pinch of salt. Brush it onto the pastry.

9. Bake for 20 minutes. Cut the crust of the soups with the tip of a knife. Serve immediately.


A recipe discovered on the website Académie du Goût.