{"id":19539,"date":"2025-03-07T17:15:08","date_gmt":"2025-03-07T16:15:08","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/and-paul-bocuse-created-v-g-e-soup\/"},"modified":"2025-03-07T17:15:08","modified_gmt":"2025-03-07T16:15:08","slug":"and-paul-bocuse-created-v-g-e-soup","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/and-paul-bocuse-created-v-g-e-soup\/","title":{"rendered":"And Paul Bocuse created V.G.E. soup."},"content":{"rendered":"<p style=\"font-weight: 400;\">It&#8217;s perhaps the most famous soup in the world! On February 25, 1975, chef <a href=\"https:\/\/bocuse.fr\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Paul Bocuse<\/strong><\/a> was awarded the L\u00e9gion d&#8217;honneur by President Val\u00e9ry Giscard d&#8217;Estaing. In honor of this award, the three-star chef from Lyon&#8217;s fiefdom of Collonges-au-Mont-d&#8217;Or created this mythical entr\u00e9e, one of the world&#8217;s most (re)famous culinary creations. Entitled &#8220;La Soupe V.G.E.&#8221;, the dish bears the initials of the President of the French Republic as a token of thanks and honor. Comprising foie gras consomm\u00e9 and black truffles, the whole dish is covered in a thin, flaky crust. After the customary speeches, the President asked Paul Bocuse: &#8220;Monsieur Bocuse, how should it be eaten? The chef replied: &#8220;By breaking the crust, Monsieur le Pr\u00e9sident! Fifty years later, the V.G.E. Soup remains a benchmark and is still on the menu at L&#8217;Auberge du Pont de Collonges.     <\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Soupe V.G.E celebrates its 50th anniversary. For Paul Bocuse, a page of history was written on February 25, 1975, with truffles, foie gras and a Legion of Honor. <\/p>\n","protected":false},"author":4,"featured_media":19542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"And Paul Bocuse created V.G.E. soup. | Restaurant | Edouard Amoiel","description":"La Soupe V.G.E celebrates its 50th anniversary. For Paul Bocuse, a page of history was written on February 25, 1975, with truffles, foie gras and a Legion of Ho"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19539"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19539\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19542"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19539"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19539"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}