Add <quantity>1<unit>cup</unit></quantity> of heavy cream to a small saucepan. Evaporate it over low heat until it is reduced by half

Add <quantity>½<unit>cup</unit></quantity> of unsalted butter to a small saucepan. Cook it over medium heat until it is golden brown and releasing nutty aromas

Transfer the reduced heavy cream to a tall mixing glass

Add the brown butter, in a thin stream while constantly blending. Add <quantity>½<unit>tsp</unit></quantity> of salt and blend until everything is combined

Transfer it to a whipped cream dispenser with <quantity>1</quantity> charge. Shake well. Keep it warm in a water bath

Fill half of a pan with water, and bring it to a simmer over low heat until it reaches <temperature>85<unit>°C</unit></temperature>

Small dice <quantity>50<unit>g</unit></quantity> of winter truffle

Place the truffle inside a small jar

Add <quantity>1⅓<unit>tbsp</unit></quantity> of sherry vinegar, <quantity>⅓<unit>tsp</unit></quantity> of salt, and <quantity>3½<unit>tbsp</unit></quantity> of vegetable oil. Put the lid on and gently shake it to mix

Place the jar inside the pan with water at <temperature>85<unit>°C</unit></temperature> and simmer over low heat for 20m. The preserved truffles are ready

Add <quantity>1</quantity> egg yolk and <quantity>⅓<unit>tsp</unit></quantity> of salt to a tall container

Add <quantity>½<unit>cup</unit></quantity> of sherry vinegar

Mix with a hand blender and add the Preserved Truffles, including the liquid. Blend until homogeneous

Add <quantity>¼<unit>cup</unit></quantity> of sunflower oil in a thin stream. Blend continuously until it is emulsified. The truffle vinaigrette is ready

Slice <quantity>6</quantity> small potatoes as thin as possible using a mandoline

To make each of the <quantity>4</quantity> pommes anna, place a square of baking paper on a skillet and arrange the sliced potatoes, making 3-4 layers in a fish scale pattern

Season with flaky salt to taste, cover with another square of baking paper and place a weight on top

Add <quantity>2</quantity> garlic cloves and <quantity>2<unit>sprigs</unit></quantity> of thyme

Add <quantity>4<unit>tbsp</unit></quantity> of butter

Place the skillet over very low heat and gently pan-roast the potatoes, lifting the weight from time to time to drizzle with the melted butter

When the bottom of the pomme anna is golden and crispy, remove it from the heat and drain the excess butter. Repeat the process to obtain <quantity>4</quantity> pommes anna

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a saucepan over medium heat

Add <quantity>1<unit>bunch</unit></quantity> of picked spinach and season with flaky salt to taste. Sautée until the leaves wilt and the color changes to a dark green

Place a spoonful of spinach in each bowl plate and drizzle with 2 tbsp of the Truffle Vinaigrette

Cover with the Brown Butter foam to taste and place the pomme anna on top. The pomme anna with spinach & truffle is ready

Indulge yourself!