Soft-boiled egg, creamy potato with Cream & Foie gras, raw ham chips

Prepare the creamy of potatoes:

Cook the potatoes in their skins in salted water for about 25 minutes.
Drain, peel and mash with a potato masher.
Add the hot cream and butter to the purée.
Season with salt, pepper and a pinch of nutmeg.
Keep warm.

Cooking the eggs:

Bring a saucepan of boiling water.
Gently lower the eggs into the water and cook for 6 minutes.
Immediately cool in ice water.
Carefully peel.

Ham chips:

Preheat the oven to 350°F.
Place the ham slices between two sheets of parchment paper. Bake for 10 to 12 minutes until crispy.
Let cool in the open air.

Plating :

Place warm creamy potatoes in each soup plate.
Cut the soft-boiled eggs in half and arrange them on top.
Add a quenelle of Cream & Foie gras.
Place a few pieces of broken ham chips on each plate.
Garnish with a sprig of chervil and a few grains of salt.