Ingredients
8 veal marrow bones

Brine:
50 g salt
25 sugar
2 L water

Garnish:
100 g grated cheese, mix of parmesan and Emmental
1 loaf of bread sliced in sticks 
1 white truffle

Preparation
In a bowl, incorporate salt and water.
Stir well.
Place the bones in the brine and keep refrigerated for 12 hours.
Remove bones of brine.
Preheat the oven to 230°C.
Place bones on a bed of cooking salt or over aluminum foil in an oven-proof dish.
Strew cheese on every bone.
Cook for 15 to 20 minutes.
Just before serving, finely slice truffle and sprinkle over the bones and a pinch of "fleur de sel".
Serve with roasted bread.