In a bowl, combine veal, mustard, colatura, and shallots. Season with lemon, oil, and salt.
In a Vitamix blender, combine yolks, truffle paste, mustard, and 40 grams water. Blend until just combined. With blender running, add oils in a slow, steady stream. When emulsified, season with salt.
In a deep fryer, heat oil to 300ºF. With the smallest circle cutter, punch chips from potato slices. Fry chips until crisp; drain. Season with salt.
Onto the center of a serving plate, spoon a generous amount of Gribiche. Place a mound of Tartare on top. Finish with a layer of Chips studding the Tartare.
