The preparation

• Peel and cut the potatoes up into pieces. Put them in a large saucepan and cover them completely with cold water, salt. Once the water boils, count about 10 minutes to cook until the tip of a knife can easily enter. Coarsely mash the potatoes using a fork, slowly adding the butter then the truffle slivers.
• Cut the foie gras escalopes into large cubes. In a hot frying-pan, quickly sear them on all sides. Put the mashed potatoes and foie gras in the oven to keep warm (oven at 80°C).
• In the same pan, keep the fat from the foie gras and brown the cleaned girolle mushrooms. Add the garlic and chopped parsley. Salt, pepper.
• In the verrines put a layer of truffle-filled mashed potatoes then place some girolles and cubes of foie gras. Sprinkle with fleur de sel and serve warm.
• Peel and cut the potatoes up into pieces. Put them in a large saucepan and cover them completely with cold water, salt. Once the water boils, count about 10 minutes to cook until the tip of a knife can easily enter. Coarsely mash the potatoes using a fork, slowly adding the butter then the truffle slivers.
• Cut the foie gras escalopes into large cubes. In a hot frying-pan, quickly sear them on all sides. Put the mashed potatoes and foie gras in the oven to keep warm (oven at 80°C).
• In the same pan, keep the fat from the foie gras and brown the cleaned girolle mushrooms. Add the garlic and chopped parsley. Salt, pepper.
• In the verrines put a layer of truffle-filled mashed potatoes then place some girolles and cubes of foie gras. Sprinkle with fleur de sel and serve warm.