📝 About This Recipe
Created in 1975 for President Valéry Giscard d'Estaing at the Elysée Palace, this iconic soup is the pinnacle of French haute cuisine. It features a rich, crystal-clear beef consommé infused with fresh black truffles and foie gras, all sealed under a golden dome of buttery puff pastry. Breaking the crust releases a celestial cloud of truffle aroma, offering a dining experience that is as theatrical as it is delicious.
🥗 Ingredients
The Consommé Base
- 750 ml Double Beef Consommé (High quality, clarified, and chilled)
- 2 tablespoons Noilly Prat or Dry Vermouth (For deglazing and aroma)
The Garnish (The 'Matignon')
- 80 grams Fresh Black Winter Truffles (Périgord) (Sliced into thin batons or small dice)
- 200 grams Fresh Duck Foie Gras (Cut into 1cm cubes)
- 20 grams Carrots (Brunoise (tiny dice))
- 20 grams Celery (Brunoise (tiny dice))
- 20 grams Onions (Brunoise (tiny dice))
- 20 grams Mushrooms (Paris or Button) (Brunoise (tiny dice))
- 15 grams Butter (Unsalted)
- 50 grams Cooked Chicken Breast (Cut into small cubes)
The Pastry Crust
- 500 grams All-Butter Puff Pastry (High quality, chilled)
- 2 Egg Yolks (Beaten with a teaspoon of water for the egg wash)
- 1 pinch Sea Salt (Fine)
👨🍳 Instructions
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1
Prepare the 'Matignon' by sautéing the finely diced carrots, celery, onions, and mushrooms in butter over medium-low heat until soft but not browned. Set aside to cool.
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2
Preheat your oven to 220°C (425°F). It is crucial that the oven is fully up to temperature to ensure the puff pastry rises correctly.
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3
Prepare four oven-proof soup bowls (traditionally 'Lion's Head' bowls) with a capacity of about 250-300ml.
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4
Divide the sautéed vegetable Matignon equally among the four bowls.
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5
Add the cubes of raw foie gras and the cooked chicken breast to each bowl.
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6
Distribute the sliced black truffles generously into each bowl. The aroma of the dish depends entirely on the quality and quantity of these truffles.
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7
Pour the cold beef consommé into each bowl, leaving about 1.5cm of space from the rim. Stir in 1/2 tablespoon of Noilly Prat into each bowl.
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8
Roll out the puff pastry to a thickness of 3mm. Cut four circles that are about 2-3cm wider than the diameter of your soup bowls.
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9
Lightly brush the outer rim of the bowls with the egg wash. This acts as the 'glue' for the pastry.
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10
Carefully place a pastry circle over each bowl, pressing the edges firmly against the sides of the bowl to create a hermetic seal. Ensure there are no holes, or the steam will escape.
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11
Brush the top of the pastry with the egg wash. Use a knife to lightly score a crosshatch pattern on top, being careful not to pierce through the dough.
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12
Place the bowls on a baking tray and slide them into the center of the oven.
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13
Bake for 18-22 minutes. The pastry should be tall, puffed, and a deep golden brown. Do not open the oven door during the first 15 minutes.
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14
Remove from the oven and serve immediately. The soup is meant to be served piping hot so the steam carries the truffle scent to the diner as they break the crust.
💡 Chef's Tips
Always use the best quality black truffles you can find; canned truffles will not provide the necessary aromatic impact. Ensure the consommé is cold when you seal the bowls; if it's hot, the steam will soften the pastry before it can rise. Press the pastry firmly onto the sides of the bowl to create an airtight seal; this 'pressure cooker' effect is what cooks the foie gras perfectly. If you cannot find fresh foie gras, you can use a high-quality foie gras mi-cuit, but add it in larger chunks. Use a very sharp circular cutter or knife for the pastry to ensure the edges aren't 'pinched,' allowing for a better rise.
🍽️ Serving Suggestions
Serve with a vintage Champagne or a dry white Burgundy like a Meursault to complement the richness of the foie gras. Provide a spoon with a sharp edge or a small knife so guests can neatly puncture the pastry dome. This dish is traditionally served as a luxurious starter for a multi-course French dinner. Instruct your guests to push the pastry into the soup after the initial aroma release; the buttery flakes thicken the broth beautifully.