Runner bean, truffle and foie gras cappuccino

1. For the runner bean cream: peel the carrot and onion, chop into small cubes. In a pan, toss the vegetables in butter with a pinch of salt.

2. Add the beans, 50 cl of water and thyme. Simmer for 20 minutes. Once the beans are cooked, drain and blend finely with broth, incorporating the cream until a fine and fluid texture.

3. Season with seat salt and pepper to taste. Let it cool before placing in the fridge.

4. Prepare the foie gras and truffle mousse: cut the foie gras into small morsels. Heat 10 cl of cream with the foie gras until it is partially melted. Blend and filter the mixture. Salt and pepper to taste.

5. Incorporate the foie gras mixture into the chantilly cream. Add the truffle shavings and mix gently. Pour the mixture in a piping bag and keep in the fridge for 15 minutes.

6. Pour the runner beans mixture into small verrines, pipe the foie gras mousse and decorate with the chervil leaves.

Photo credit: Sucré Salé