FIRST MAGAZINE NOVEMBER 2023 No347 THE PEARL JUBILEE ISSUE
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
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GASTRONOMY
BLACK TRUFFLE SOUP ‘VGE’
Black Truffle Soup was created by Chef Paul Bocuse on February 25th 1975 for a banquet organized by President
Valéry Giscard d'Estaing and his wife Anne-Aymone at the Élysée Palace, in honour of his admission to the rank of
Knight of the Legion of Honour. The soup itself is composed of black truffles, foie gras, beef or poultry, carrots,
onions, celery, mushrooms, and of course butter, topped with a glorious crown of puff pastry.
SERVES 4 (a simplified recipe)
4tbsp white vermouth (original recipe uses Noilly Prat)
750 ml strong chicken stock
100g black truffle
200g foie gras or goose liver
100g of a mixture of very finely chopped carrot, onion, celery and
mushroom (in equal proportions) sautéed in butter, about 15 minutes
100g cooked chicken breast
sea salt
black pepper
puff pastry cut into 4 rounds (large enough to cover and extend over
the sides of the soup bowls, about 1/8 inch thick, roughly 60g each)
1 egg, beaten
In four ovenproof soup bowls, distribute
white vermouth and consommé, then add
thinly sliced truffles, diced foie gras,
vegetables, and thinly sliced chicken breast.
Season with salt and pepper. Top bowls
with puff pastry rounds, ensuring a secure
seal on the edges to encapsulate all the
flavours. Brush with beaten egg and bake
in a preheated oven at 220C/450°F for
18-20 minutes, until the pastry is puffed
and nicely browned. Remove from the
oven and serve.
72
Photography this page Hideyuki Kamon.
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