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

Preparation

1. 1 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.

2. 2 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.

3. 3 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.

4. 4 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.