Known as the father of French cuisine, famous chef Paul Bocuse impressed the world of gastronomy starting from 1975. In 1975 he was named a Knight of the National Order of the Legion of Honour by former French president Valérie Giscard d'Estaing. At that time he created his famous truffle soup that was named V.G.E. – the initials of the French president's name.
He created the soup for a presidential dinner, since then the truffle soup became and remain an exceptional dish on the menu of Paul Bocuse's restaurant was awarded three Michelin stars. Later the V.G.E. truffle soup became the biggest attraction of the restaurants in Lyon.
Although it is a famous and spectacular dish, the soup is, in fact, not hard to make. Read the next edition of Gastromedia magazine to find out how to make this famous dish.