Cold Cucumber Yogurt Soup, Seafood Chowder and Sweet Potato Chips

For the soup:

1. Peel the apple, remove the core and chop into large pieces. Chop the cucumber into large pieces.
2. Put the apple, cucumber, yoghurt, lemon juice, mineral water and salt in a bowl and chop with a hand blender until you get a puree.
3. Chill the soup and best serve on chilled plates.

For the seafood chowder:

1. Melt the butter in a saucepan and fry the breakfast bacon cut into fine strips for about 5 minutes. The butter must brown slightly.
2. Finely dice the onions, press the garlic and add. Sweat the whole thing up briefly. The bacon should be crispy and the onions soft. Add the bay leaf and thyme and leave to sweat for 1 minute.
3. Dust the whole thing with flour and stir for 1 minute. Now pour in the stock and mix everything well. Dice the potatoes and cook in the stock for about 20 minutes until al dente.
4. Add seafood and oysters and mix well. Pour on the cream, add parsley and season with salt and pepper. Let the whole thing simmer for another 10 minutes and then serve immediately or let it steep until dinner.
5. To decorate, stick the prawns on a skewer, turn them in truffle oil and fry them. Decorate each plate with a skewer.

For the chips:

1. Slice the sweet potato into very fine slices. Heat the frying fat and check with a wooden stick whether it is hot enough. When the fat starts to bubble on the wooden stick, the correct temperature has been reached.
2. Place the sweet potato slices in the fat and fry until golden brown on both sides. Then place on a kitchen towel and carefully dab off. Sprinkle the finished chips with coarse sea salt.