Pork Cheeks on Mountain Lentils

* Veal glace, unsalted, syrupy soup of meat and bones.

1. lentils cover with water and soak for about half an hour.

2. put pork cheeks in cold water. Peel one shallot, lard with bay spice and clove. Add shallot and peppercorns to meat. Simmer gently for 1 to 1, 5 hours until tender and slides off a fork stuck in it.

Peel and finely dice remaining shallots. Sauté in 20 g butter. Add paradeis pulp. Add drained lentils and pour clear soup. Make 3-5 min.

Clean carrot, leek and celery. Cut into fine cubes. Blanch briefly in salted water.

Season lentils with salt and balsamic vinegar. Add vegetable cubes. Stir in remaining butter and two tablespoons olive oil.

6. shred leaf lettuce. Make marinade with remaining juice of one lemon, olive oil, lemon vinegar, salt and pepper.

7. make truffles and wines in a saucepan five min. Keep the stock. Preparation: 1. drain pork cheeks and cut into slices. Keep warm in meat stock.

2. boil truffle stock and veal glace.

3. dice foie gras, season with salt and pepper and roast briefly in a coated frying pan.

Dressing: Pull leaf lettuces through marinade and place on plates. Arrange the lukewarm lentils next to it and place the pork cheeks on top. Garnish with truffle slices and foie gras. Truffle stock

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