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Black Truffle Soup Élysée, a recipe from Paul Bocuse on the ...Black Truffle Soup Élysée, a recipe from Paul Bocuse on the Worldwide Gourmet.
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Black Truffle, All About Truffles on the Worldwide GourmetAlain Llorca, Le Moulin de Mougins, France; Black Truffle Omelet · Black Truffle Salad · Black Truffle Soup Élysée · Bresse Chicken in Cocotte with ...
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[PDF] 2007 black truffle.qxpFile Format: PDF/Adobe Acrobat - View as HTML
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Celebrity Cheffing Blog | Posts from the Celebrity Cheffing ...At celebrated Guy Savoy in Caesars, the simply brilliant 4-course truffle menu had artichoke and Black Truffle Soup with black truffle butter, white truffle ...
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Guy Savoy in Las Vegas, NV - AOL City GuideThe signature artichoke and black truffle soup was studded with slices and bits of black truffle. We were encouraged to dunk the toasted brioche slathered ...
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Restaurant Guy Savoy - Southwest - ChowhoundCourse six (pictured on the bottom link): artichoke and black truffle soup, toasted mushroom brioche with black truffle butter. This was a miss. ...
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[PDF] 2 Course Menu $55.00 3 Course Menu $65.00 All prices are subject ...File Format: PDF/Adobe Acrobat - View as HTML
Seared Ravioli of Wild Mushrooms, Roast Potato & Black Truffle Soup. E. Grilled Artic Char, Toasted Italian Cous Cous, Sauce ‘Vierge’, Micro Herb Salad ...
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Index: SOUP IN THE NEWS ARCHIVE... "Texas Tea," a $12.50-a-bowl confection of black trumpet mushroom bisque that "looks like crude oil"; and Timothy Dean's salsify and black truffle soup. ...
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The Worldwide Gourmet > Products > Vegetables > Mushrooms > Black Truffle > Recipes > Black Truffle Soup Élysée
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Flavors of Lyon
Black Truffle Soup Élysée

Total time: 30 minutes

Preparation time: 10 minutes
Cooking time: Under 20 minutes
Cost: Expensive
Difficulty: Relatively easy



Chef's Note
An original recipe by Paul Bocuse created for the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor from President Valéry Giscard d'Estaing on February 25, 1975.

Ingredients for 4 servings
4 tbsp. white vermouth (Noilly Prat)
750 ml (3 cups) strong chicken stock
100 g (3 1/2 oz.) black truffle
200 g (7 oz.) foie gras or goose liver
100 g (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions), sautéed in but
100 g (3 1/2 oz.) cooked chicken breast
Sea salt and freshly ground black pepper
4 discs of puff pastry, 60 g (2 oz.) each
2 egg yolks


Method
Divide the white vermouth and consommé among 4 small ovenproof soup bowls;
add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast;
season with salt and pepper;
place the rounds of puff pastry on top of the bowls pressing well on the edges so that all the flavors are sealed inside;
brush with egg yolk and place in a preheated 220° C (450° F) oven for 18-20 minutes;
remove from the oven and serve.


Sommelier’s Suggestions
A white wine from Burgundy/Beaujolais
Meursault Charmes, Drouhin, 1986



Mike :)