Peel the potatoes and cut them into slices, then into thin strips, and finally into little cubes roughly the size of grains of rice. Rinse the diced potato in cold water to remove excess starch, then drain and pat dry. Heat the butter and Antiche Trame oil in a non-stick pan over a high heat, then cook the potato grains until tender.

For the fondue, bring the cream, milk, and butter to the boil. Gradually add the Trentingrana and Fossa di Cavalese cheeses, stirring until melted. Season with salt and pepper, then blend with an immersion blender until smooth and creamy.

Spoon the potato rice into the centre of a shallow bowl using a ring mould. Pour the fondue around the rice and finish with a sprinkling of black truffle shavings.

CHICKPEA, OLIVE, CHOCOLATE, AND CHILLI

For the chickpea mousse, soak the chickpeas overnight, then boil them for about an hour until tender. Blend 300g of chickpeas with 150g of cooking water using an immersion blender to form a smooth purée.  In a pan, heat the cream, yolks, sugar, and vanilla pod to 82°C, and leave to infuse. Mix in the chickpea purée, gelatine, mascarpone, and salt. Strain the mixture to remove the vanilla pod and any chickpea shells. Allow to cool to 25°C, then fold in the whipped cream. Pour into a siphon bottle.

For the cocoa dacquoise, blend the icing sugar and hazelnut flour, then sieve into the other dry ingredients. Gently fold in the whipped egg whites, spread onto a lined baking tray, and bake at 170°C for 12-15 minutes. Once cooled, crumble into small pieces.

For the streusel, mix all the ingredients briefly in a food processor until you reach an even consistency. Spread onto a baking sheet and bake at 145°C for 15 minutes. Allow to cool completely at room temperature.

For the olive powder, blanch the olives in water and then cool them. Repeat the process three times. Dry the olives thoroughly, dehydrate at 70°C, and then grind into a fine powder.

Layer the chickpea mousse on a plate, sprinkle with olive powder, and top with crumbled dacquoise and streusel. Garnish with parsley shoots and a light dusting of chilli flakes.

LAMON BEAN AND POTATO SOUP WITH CURRIED SNAILS, MOUNTAIN EGGS, PUFFED PASTA, AND BLACK TRUFFLE

Soak the beans in water overnight and then drain. Bring a pot of water to the boil and cook the beans for about an hour. Allow to cool in their cooking water. Dehydrate half the beans at 70°C, then grind into powder. Wash, peel, and dice the potatoes and cook them in boiling water. Drain and add to a blender with the rest of the beans, half the cream, water, and salt, and heat to 80°C. Simmer the rest of the cream with butter and agar-agar, then combine with the potato mixture. Blend for two minutes, ensuring the temperature stays at 80°C. Add the vinegar, and strain through a fine sieve. Keep warm in a siphon bottle at 60° before use.

Clean the snails and remove the upper part, then cut them into three pieces. Melt 250g butter in a pan with the garlic, diced parsley, and curry powder. Allow to toast slightly. Add the snails and deglaze with brandy. Cover and leave to simmer. Adjust seasoning and add the rest of the cold butter, cut up into cubes. Leave to rest for 24 hours before consuming.

For the pork rind chips, add the pork rind to a pot of cold salted water and bring to the boil. Leave to cook for at least an hour. Drain, cool, and then repeat the process two more times using cold water. Dehydrate fully at 45°C for 48 hours. Fry in hot oil at 200°C until puffed. Cook the pasta for 15 minutes and leave to cool uncovered in the pasta water. Once rehydrated, drain and pat dry with a cloth. Dehydrate fully at 45°C for 48 hours. Fry in hot oil at 200°C until puffed.

Cook the eggs in a bain-marie at 65°C for 25 minutes. Chill in the fridge, then reheat in water at 60°C for 4 minutes just before serving.

Place the cooked egg in the centre of the plate and season with Maldon salt and Antiche Trame olive oil. Cover with the bean and potato mousse, then garnish with 7 pieces of puffed pasta, 7 pork rind chips, 6 pieces of snail, and a drizzle of veal jus. Dust with bean powder and finish with grated black truffle and a drizzle of Antiche Trame olive oil.