Tomatoes in three textures

Three tomatoes, three states. 

This month, the Comptoir Cecil restaurant, at the Globe et Cecil hotel in Lyon, invited us to create a menu together highlighting the aromatic profiles of our Tasting Juices . 

A big thank you to chef Camille Barbier and his second Elliot Haond who were able to bring together our three colorful Tomato Juices: Yellow Tomato Juice , Red Tomato Juice and Black Crimean Tomato Juice . 

A delicate starter that reveals a truly explosive freshness on the palate. Here is the recipe. 

Ingredients

The spheres

The jelly

The siphon

The rest

Preparation

For the spheres

In a container, mix the distilled water and the alginate using a hand blender.

In another container, combine the tomato juice and calcium lactate using an immersion blender.

Following this, pour the tomato juice and lactate mixture into half-sphere molds and place them in the freezer. When frozen, unmold the spheres and dip them in the mixture of sodium alginate and distilled water for 20 seconds.

Remove the sphere and place it immersed in an oil bath. Wait for the spheres to thaw.

For the jelly

Warm (50c) the tomato juice with the Tabasco in a saucepan,

Rehydrate the gelatin sheets in a cold water bath. When the juice is lukewarm, add the leaves to the mixture.

Pass the juice through a strainer then pour the juice to fill the bottom of a deep plate.

Place the plates in the fridge until the gelatin sets.

For the siphon

Warm the olive oil to 65c, infuse the rosemary for 30 minutes before filtering the oil and letting it cool.

Then mix the tomato juice and oil in a blender and add salt.

Fill a 1l siphon then aerate with two gas cartridges.

Dressage

Arrange the spheres, burrata, tomato wedges, basil and splashes of tomato siphons on the plate any way you want!

Enjoy your meal. 

For more visuals of the recipe, we invite you to click on the Instagram post .