Toast with a creamy pig's trotter

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For two: 

• 4 pig’s trotters

• 20 g tarragon

• 20 g chervil

• 1 tbsp mustard

• 20 g pine nuts

• toasted bread

• some sprigs of tarragon

• tarragon mayonnaise

STOCK

• 5 sprigs of thyme

`• ½ bulb of garlic

• a pinch of salt

• 1 carrot

• 1 leek

• 2 star anise

• 1 cevenne onion

• 10 black peppercorns

TARRAGON MAYONNAISE

• basic mayonnaise 
• 1 bunch of tarragon, leaves finely chopped

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1. Cook the pig’s trotters in the stock until tender, then shred the meat. Watch out for bones! Combine the meat with the finely chopped herbs, mustard and pine nuts. Simmer for 30 minutes, stirring frequently as this mixture can catch easily.

2. Cut the bread into strips and fry in butter until crispy. Pile the meat on the toast and garnish with the tarragon leaves and tarragon cream.

3. Place all the ingredients for the tarragon mayonnaise in a mixer, then add the grapeseed oil.