Sautee shallots with ham and butter until browned and caramelised. Add wines and reduce one-third. Add veal stock and reduce until almost syrupy. Strain over a fine sieve and add seasoning.

Blanch spinach and parsley, then cool with ice water. Drain and squeeze out excess water. Add chicken stock and blend until smooth. Reheat with butter when ready to serve.

Cook potatoes. Dry out further if needed before passing through a fine sieve. Add milk cream, heavy cream, butter, and sea salt.

Prepare chicken by stuffing with Gruyere cheese and fresh black truffles. Dredge in flour and pan fry until golden brown.