This dish was created by Paul Bocuse, in 1975, for a lunch party given at the Élysée Palace by then-president of the Republic of France, Valéry Giscard d’Estaing, and his wife. Several chefs with Michelin stars were there with Mr. Bocuse, who received the Légion d’Honneur that day.
Preparation time: 30 minutes
Cooking time: 30 minutes
A Bollinger R. D. 1990 champagne, a Frédéric Émile Reisling vintage 2001 from the Trimbach domain, or a sherry.
2cups (500ml) chicken stock
5½ounces (150g) skinless chicken breast
3½ounces (100g) celeriac
Heads of 8button mushrooms, 1¼-inches (3-cm) in diameter
Preheat the oven to 400°F (200°C). Bring the stock to a boil in a saucepan. Lightly salt the chicken breast and place it in the stock. Leave it to simmer gently for 6 minutes, then drain it. Put the stock for the soup aside.
Peel the celeriac and the carrot. Cut the celeriac en matignon*: first into ½-inch (12-mm) slices, then into dice. In the same way, cut the carrot en matignon*: first cut it in half, then into ½-inch (12-mm) slices, then dice.
Cut the mushroom heads into thick slices, then into strips, and then dice. Mix them with the celeriac and carrot.
Cut the truffles into very fine slices.
Pour 1tablespoon of Noilly Prat into each of four oven proof porcelain bowls that hold 1 to 1¼cups (250 to 300ml). Add 1 rounded tablespoon of the vegetables en matignon*, divide among the bowls.
Cut the chicken breast into ½-inch (12-mm) slices, then dice.
Divide it among the bowls. In the same way, add the slices of truffle. Cover with the stock, stopping at ¾-inch (2-cm) below the brim.
Roll out the flaky pastry on the work surface. Cut out four circles, 5 to 5½inches (12 to 14cm) in diameter. Place a pastry circle over each bowl. Turn the edge down over the brim, pressing lightly to seal it.
Mix the egg yolk with ateaspoon of water and apinch of salt. Brush it over the pastry. Place in the oven, and cook for 20 minutes. Cut the edge of the pastry with the point of a knife. Serve at once.