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.