Papin-Poget oyster, sunchoke, foie gras

Sunchoke cream
Boil 50 cl of cream, then add the roughly chopped cooked sunchokes. Blend, add the foie gras, and continue blending to achieve a very smooth texture.

Vin Jaune sauce
Bring the Vin Jaune to a boil with 20 cl of cream for 1 minute. Adjust the seasoning with fine salt.

Finishing and plating
Peel and then cut the raw sunchoke into brunoise. Finely chop the walnuts. Detach the oysters from their shells and poach them in boiling water for 1 minute. At the bottom of a shallow bowl, place a bit of the sunchoke and foie gras cream, followed by some sunchoke brunoise. Place three poached oysters on top and sprinkle with the walnuts. At the last moment, emulsify the Vin Jaune sauce with a hand blender and arrange it in the bowl.