Oysters with foie gras chantilly

1. Boil 40 g of cream with the diced foie gras, salt and pepper. Mix, let cool and refrigerate.

2. Meanwhile, open the oysters and place them by 6 on a bed of coarse salt.

3. Whip the foie gras cream with the remaining cream until chantilly. Make small quenelles and place on top of the oysters. Sprinkle with truffle shavings. Serve immediately.

Photo credit: Sucré Salé