1. Make the potato puree. Cook the potatoes in a pot with water and salt, then blend the cooked potatoes. In a saucepan pour the cream and bring it to a boil, then add the blended potatoes and stir well. Add the butter small piece by piece and season with salt.  

2. Briefly fry the chanterelle mushrooms in butter.

3. Place the bacon on a baking tray covered with baking paper. Press it with another baking tray and cook in a pre-heated oven at 170 °C for 15 minutes. Allow the bacon to cool, then slice into desired pieces.  

4. Make the herbal oil. Add all the required ingredients to the blender and blend for around 10 minutes, until the oil heats up and is saturated with the aroma and colour of the herbs. Drain the mixture (preferably through a coffee filter) and store in the refrigerator. You can use it for other dishes.  

5. Place the potato puree on a plate, sprinkle with fried chanterelle mushrooms and bacon, then drizzle with some herbal oil and garnish with pea and arugula sprouts.