Soupe Truffes Vge appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Soupe VGE (Soupe aux truffes Paul Bocuse) · Lyon
The soupe VGE is a single-serving beef and truffle broth sealed under a puff-pastry dome that you crack at the table, releasing the steam and aroma of black truffle in one theatrical moment.
Paul Bocuse created this dish on 25 February 1975 when the Elysee Palace held a lunch in his honour at which President Valery Giscard d'Estaing presided; hence VGE. Bocuse designed the pastry dome as a personal flourish, the dome echoing the shape of the palace roof above. The dish has remained on the menu at L'Auberge du Pont de Collonges unchanged since that day, and is now Lyon's most-replicated dish: every serious bouchon kitchen has a truffle broth on the winter carte that traces its DNA back to Bocuse's original.
Where to eat in Lyon:
- L'Auberge du Pont de Collonges (Paul Bocuse)