Gastronomy: "VGE" soup celebrates its 50th anniversary
Fifty years old and still going strong. Truffle soup "VGE" , a signature dish of Paul Bocuse, chef of the century. His recipe entered history through the very front door. Truffle, foie gras, carrot, celery, button mushroom, but also poultry consommé revisited today with beef. The dish has crossed generations, up to that of Mathilde, a 17-year-old apprentice.
Back in 1975. The Lyon chef was awarded the Legion of Honor by Valéry Giscard d'Estaing. It was on this occasion that he came up with the recipe for the "VGE" soup, named in honor of the president. Its particularity, its pure butter puff pastry cap, an aesthetic but also taste detail.
Paul Bocuse's recipe has made history and continues to seduce. Today, the "VGE" soup with truffles is one of the most ordered dishes in the Paul Bocuse restaurant in Lyon (Rhône).
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