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.

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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