The great chef of the French cuisine was born in Collonges-au-Mont-d’Or near of Lyon. His family was a normal one. Paul was a very serious child. Since childhood, he always found a way to get to his objective.
When Paul Bocuse graduated, he became a student of Eugénie Brazier, famous woman and chef of the cuisine. Thanks to recommendations of Blazier, Then Paul started to work as a professor of the French Cuisine.
He had a lot of talented students many of whom have become stars of the high art of cooking themselves. Bocuse became so popular and respectful that he established the Bocuse d’Or, a biennial chef championship. It’s a very prestigious competition equivalent of the Olympic Games and opened to the candidates from all countries.
For all his success Paul Bocuse was honored in Leadership Awards Gala and he has received the “Chef of the Century” award as his competitor Joël Robuchon.
We want to present a famous Truffle Soup of Paul Bocuse created by him for a dinner of the President of France at the Elysée Palace.
- Truffle oil
- 500gr Madeira
- 1,5 cup cooking onion
- 1,5 leek white split
- 1,5 stick celery peeled and sliced
- 1 clove garlic crushed
- 10 portobello mushrooms
- 1 fresh bay leaf
- 3sprig fresh thyme
- 3sprig fresh parsley
- 1L mushroom stock
- 60 gr fresh truffle minced
- 1,5 lb(s) butter diced
- Heat the onion, garlic, celery.
- Add the mushrooms and cook for 10 minutes.
- Reduce juice and deglaze with Madeira.
- Add the parsley and thyme.
- Reduce Madeira.
- Add mushroom stock or water and cook for 15 minutes.
- Add truffle paste.
- Remove the herbs and allow soup to cool slightly.
- Purée the soup.
- Add cold butter and drizzle of truffle oil to emulsify.
- Serve warm with Parmesan cheese.