1.Cut the avocado and smoked salmon into small pieces and sprinkle with lemon juice.

2.Mix the fromage frais and garlic & herbs cheese in a bowl.

3.Arrange the cheese mixture in a glass, followed by the avocado and salmon.

4.Add a drizzle of olive oil and Périgord black truffle juice.

5.Decorate with a few pearls of truffle balsamic vinegar anda Parmigiano Reggiano and summer truffle tuiles.