File:Soupe aux truffes noires VGE.jpg

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Summary

Description
Français : Soupe aux truffes noires VGE : une portion de soupe VGE est composée de 20 grammes de truffes noires fraîches, crues et râpées, de 20 grammes de foie gras, de 20 grammes de paleron ou de blanc de poulet pochés, d'une cuillerée à potage de Noilly Prat, d'une louche de consommé double, de bœuf ou de volaille, et de 2 cuillerées à potage d'un matignon composé à parts égales de carottes, d'oignons, de céleri et de champignons étuvés au beurre.


Remise de la Légion d'honneur à Paul Bocuse : la soupe aux truffes noires VGE fut créée par Paul Bocuse le 25 février 1975 par le chef Paul Bocuse, pour un banquet organisé par le président Valéry Giscard d'Estaing et son épouse Anne-Aymone au palais de l'Élysée, en l'honneur de l'admission de Paul Bocuse au grade de chevalier de la Légion d'honneur.
Date
Source Own work
Author Classiccardinal

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bowl

food

inception

24 December 2013

exposure time

0.03333333333333333333 second

focal length

6 millimetre

media type

image/jpeg

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Date/TimeThumbnailDimensionsUserComment
current16:59, 24 February 2014Thumbnail for version as of 16:59, 24 February 20141,664 × 1,822 (1.36 MB)Hautboisre-réglage moins flashi
12:03, 21 February 2014Thumbnail for version as of 12:03, 21 February 20141,713 × 1,699 (1.04 MB)Hautboisrecentrage, + exposition
06:22, 5 February 2014Thumbnail for version as of 06:22, 5 February 20141,779 × 2,372 (1.43 MB)ClassiccardinalUser created page with UploadWizard

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