Paul Bocuse's Black Truffle Soup V.G.E.
The soup Paul Bocuse created in 1975 for French president Valéry Giscard d'Estaing, when the chef received the Legion of Honour at the Élysée Palace. A double consommé garnished with fresh black truffle, foie gras and a buttery vegetable matignon, sealed under a puff-pastry dome that traps every aroma as it bakes. A monument of French gastronomy, still served at his restaurant in Collonges-au-Mont-d'Or.
Original recipe : Paul Bocuse — Académie du Goût
Ingredients
- 80 g fresh black truffles (20 g per person), grated or sliced
- 80 g foie gras (20 g per person)
- 80 g poached beef chuck or chicken breast (20 g per person)
- 4 soup spoons Noilly Prat (1 per person)
- 1 litre double beef or chicken consommé
- 8 soup spoons matignon: equal parts carrot, onion, celery and mushroom, sweated in butter
- 4 thin rounds of puff pastry
- 1 egg yolk, for glazing
Method
- 1Preheat the oven to 220 °C (425 °F).
- 2Make the matignon: finely dice the carrot, onion, celery and mushrooms and sweat them gently in butter.
- 3In each individual soup bowl (Lyonnaise gratinée style), pour one spoon of Noilly Prat and 2 spoons of matignon.
- 4Add the grated or sliced truffle, plus the diced foie gras and poached meat.
- 5Pour a ladle of double consommé into each bowl.
- 6Cover each bowl with a thin round of puff pastry, sealing the edges well, and brush with egg yolk.
- 7Bake for 20 minutes at 220 °C: the pastry puffs into a golden dome while the soup steams underneath.
- 8Serve immediately: each guest cracks the pastry crust at the table.
Tips & tricks
- Steaming under the sealed pastry concentrates the truffle aroma — never pierce the crust before serving.
- A well-flavoured double consommé (beef or chicken) is essential; it carries the whole dish.
Variations
- At restaurant Paul Bocuse the soup is served exactly as in 1975, without variation: it's a historic dish.
Storage
Eat immediately, straight from the oven.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- Crusty country bread
- A light main course to follow
- A glass of dry white wine (to taste)
Frequently asked questions
How long does it take to make "Paul Bocuse's Black Truffle Soup V.G.E."?
Allow about 30 min of prep and 20 min of cooking, i.e. 50 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Hard". Following the steps in order and our tips, it stays accessible.
Can I make "Paul Bocuse's Black Truffle Soup V.G.E." ahead and store it?
Eat immediately, straight from the oven.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Similar recipes
Avis
Aucun avis pour l'instant. Sois le premier à donner ton avis !