Soup with truffles

Credit: Valéry Guedes

This dish was created by Paul Bocuse, in 1975, for a lunch party given at the Élysée Palace by then-president of the Republic of France, Valéry Giscard d’Estaing, and his wife. Several chefs with Michelin stars were there with Mr. Bocuse, who received the Légion d’Honneur that day.

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Ingredients (4 people)


Preheat the oven to 400°F (200°C). Bring the stock to a boil in a saucepan. Lightly salt the chicken breast and place it in the stock. Leave it to simmer gently for 6 minutes, then drain it. Put the stock for the soup aside.

Peel the celeriac and the carrot. Cut the celeriac en matignon : first into 1/2-inch (12-mm) slices, then into dice. In the same way, cut the carrot en matignon : first cut it in half, then into 1/2-inch (12-mm) slices, then dice.

This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits

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