Next was something sort of inspired by Stephane Léger of Le Chassagne in Chassagne Montrachet. He put oysters and foie gras together. So why not try it with truffles?
The foie gras was cooked and cold, slightly spicy but with no traces of Port or Cognac. The oysters was raw, Number 3 from the Grand Cru raiser of oysters in France named Gillardeau.
Oddly enough, the oyster dominated the aromas in the beginning of mouth and the end of mouth. The mid mouth all three ingredients marry perfectly. The texture of foie gras and oysters go perfectly together and act as a smooth, fatty (in the good sense) vehicle for the truffle.
Conclusion: good combo, but doesn’t put forward the truffle enough.