The dish that changed something · 1975
Black truffle soup V.G.E.
Paul Bocuse · 1926–2018 · Collonges-au-Mont-d’Or
A consommé of truffle and foie gras sealed under a dome of puff pastry, broken open at the table. Written for the Élysée lunch where Bocuse received the Légion d’honneur, it made the moment of serving part of the dish.
Why it works
Truffle aroma is volatile and would be gone from an open bowl in a minute. The pastry dome holds it until the table breaks it, which is when the dish is actually served.