The Hill Team frequently talks about Paul Bocuse and Bocuse’d Or. As a result when Rainer Mader of Riviera MICE Consulting shared this story and recipe, I needed to pass it on to our readers.

In 1975, Paul Bocuse was declared knight of the National Order of the Legion of Honour by French president Valerie Giscard d’Estaing.

For this occasion he created his famous “Truffle soup V.G.E.”(initials of the president) which you on the picture. This is featured on the menu at the Auberge du Pond de Collonges.


Truffle Soup V.G.E.

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 butter

– 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


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

Sommelier Suggestion

A white wine from Burgundy/Beaujolais Meursault Charmes, Drouhin, 1986

Thank you Rainer, we have made and enjoyed this treasure. I bet you and your company are an excellent resource for someone who wants to plan a meeting or incentive program on the Riviera. I realize you also do exceptional leisure trips to the French Riviera. I thoroughly enjoyed the Riviera when I was there decades ago and it is certainly on my list again. Riviera MICE Consulting


Feature image Copyright USA Today