Waffle Batter

1. Bring the water and butter to a boil. Add the starch off the heat.
2. Mix in the eggs, then the mashed potato. Season lightly with salt.
3. Cook the waffles in a waffle iron in the usual way.

Garnish

1. Peel and gently cook the quartered chervil bulbs in butter.
2. Slice the marrow into rounds; poach in warm water.
3. Slice the truffle. Emulsify the truffle juice with the butter.

Presentation

1. Pour the truffle sauce into wide-rimmed bowls.
2. Place the cooked chervil and marrow on top and garnish with the truffle slices.
3. Sprinkle with fleur de sel; place the warm waffles on the edge of the plate.