1 – Olive oil infused with thyme and truffle:

In a saucepan, put a little olive oil with grated truffle and 2 branches of thyme. When the oil begins to cool, remove from heat and let it infuse quietly for a few hours, then strain through a fine sieve to keep only your truffle and thyme infused oil.

2 – Ham Chips:

Preheat your oven to 210 degrees, lay your smoked ham slices flat on parchment paper on an ovenproof dish. Cover with a new sheet of baking paper and add weight to the top: bake for 10 minutes. Once out of the oven, let your chips dry. When they are dry and crisp, slice them and set aside.

3 – Ossau Iraty cream :

Cut 3/4 of your Ossau coarsely and add to your liquid cream in a saucepan with a pinch of salt and pepper. Let reduce over low heat, stirring regularly. Once your cheese cream is ready, strain it through a fine sieve and set aside in a bain-marie.

4 – Leaf removal :

Wash, then cut the stems of your endives. Gently remove each leaf, making sure to sort them by size. Inside each one, grate a little truffle and Ossau, then a light drizzle of honey, so you can glue the leaves back together. Finally, reconstitute your endive starting with the smallest leaves. Roast the nuts in the oven for 10 minutes at 160 degrees, then crush them into chips.

5 – Dressage

Spread a bit of Ossau cream on your plate, delicately place your endive in the center. Drizzle again with your hot cheese cream and add your thyme and truffle infused oil. Sprinkle your chips with the ham and roasted nuts. Grate again a little truffle and Ossau and add a little chervil.