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.
- 2 cups (500 ml) chicken stock
- 5 1/2 ounces (150 g) skinless chicken breast
- Table salt
- 3 1/2 ounces (100 g) celeriac
- 1 carrot
- Heads of 8 button mushrooms, 1 1/4-inches(3-cm) in diameter
- 3 ounces (80 g) fresh truffles
- 1/4 cup (60 ml) white Noilly Prat
- 2 ounces (60 g) cooked foie gras
- 9 ounces (250 g) store-bought flaky pastry
- 1 egg yolk
Instructions
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Paul Bocuse
