Tomatoes in all their guises, seaweed and lemon granita
A tomato: bright red, rounded, juicy and firm; it’s simple, it’s beautiful, it’s good. Given a little attention, it can be served cold, warm, or hot; sliced or in a purÉe; in a sorbet or granita; or as juice. It becomes red with pleasure, pink with emotion, or blanched by ice. The tomato, this simple fruit, lends itself to all changes of texture and temperature; it succeeds in every role. I love adventures with produce, and the simpler the produce, the more it motivates me.
Make the seaweed and lemon granita
Make the tomato tart
Make the tartare
- 1 pineapple tomato
- 1 beef heart tomato
- 2 green zebra tomatoes
- 2 black Crimean tomatoes
- 8 pigeon heart tomatoes
- 2 ounces (50 g) fresh almonds
- 3 1/2 ounces (100 g) watermelon
- 2 eggs
- 2 ounces (50 g) scallions
- 1 tablespoon (20 g) capers
- 1 tablespoon (20 g) gherkins
- 2 sprigs flat-leaf parsley
- 3 tablespoons olive oil
- Fleur de sel (sea salt)
- Ground pepper
- 4 pansy flowers
Step 1: Make the seaweed and lemon granita
Bring the water to a boil with the superfine sugar, then let this syrup cool. Chop the seaweed finely and add it. Let this preparation cool down completely, then add the lemon juice.
Leave in the freezer for 12 hours.
Step 2: Make the tomato tart
Wash, skin, cut into quarters, and remove the seeds from the vine tomatoes.
Snip the basil leaves, keeping a few heads for the garnish, and then mix them with the olive oil to make basil oil.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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