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
