Tarbais Beans and Black Périgord Truffle in a Mason Jar with Sunchoke Espuma from Gabriel Kreuther:

Ingredients

• Fleur de sel
• Crispy puffed wheat (can be purchased at any supermarket)
• 2 ounces (60 g) foie gras terrine, optional (store-bought)
• 1 black truffle, Tuber melanosporum (about 3¼ ounces/90 g), peeled with peels reserved
• 2 cups (500 ml) White Chicken Stock
• 1 cup (250 ml) heavy cream
• 1 medium Yukon gold potato (7 ounces/210 grams or so), peeled
• 7 ounces (210 g) sunchokes
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• Sachet d’épices (carrot, celery, onion or leek, thyme, and bay leaf, tied together in cheesecloth)
• 2 tablespoons (30 g) butter
• Salt
• freshly ground black pepper
• 4 tablespoons (60 ml) Madeira
• 1 cup (227 g) Tarbais beans, soaked in water overnight