Cream of lentil soup, sweet garlic cream, Aix & Terra summer truffle, toast with Guèze raw ham

To make this lentil soup, cook the lentils in 3 volumes of water. Add a peeled and halved onion. Add salt at the end of cooking.

Drain the lentils, keeping the broth aside. Keep a small dish of whole lentils for decoration. Blend the lentils with the broth until you obtain a smooth soup. Keep in a water bath.

Toast a slice of bread. After a few minutes, spread the Sweet garlic cream with summer truffle aix&terra then place the raw ham House Guèze.

In a soup plate, pour the hot Velouté lentilles. Place a few lentils and small sprigs of chervil on top. Finish with a nice quenelle of Sweet Garlic Cream with Summer Truffle and a drizzle ofOrganic garlic olive oil from the Drôme aix&terra. Place the toast on the edge of the plate.