2023—Salade Trédern

Take twenty-four crayfishes’ tails, cooked as for bisque, and cut lengthwise; twenty-four oysters (cleared of their beards), poached in lemon juice; and three tablespoonfuls of asparagus-heads. The three constituents should have barely cooled. Complete with fine shavings of raw truffles.

Season with condimented mayonnaise sauce, combined with a purée made from the crayfishes’ carcasses, pounded with two tablespoonfuls of fresh cream.