A refined starter from the Comptoir Cecil restaurant in Lyon, enhancing three tomato juices (yellow, Crimean black, red) in spherical, mousse-like and gelled formats — explosive freshness in every bite.
01Yellow Tomato Spheres: Mix water and alginate in a blender. In another container, combine yellow tomato juice and calcium lactate. Pour the juice into half-sphere molds and freeze. Remove from the mold, then immerse the frozen spheres in the alginate bath for 20 seconds. Remove and immerse in oil until thawed (spherical transparency).
02Crimean Black Tomato Jelly: Heat the juice with Tabasco to 50°C. Hydrate the gelatin and stir it into the warm juice. Strain, pour into a deep plate, and refrigerate until set.
03Red Tomato Siphon Emulsion: Warm the oil to 65°C with the rosemary for 30 minutes, filter, then let cool. Mix the red tomato juice, infused oil, and salt. Load a siphon (1 L) with 2 gas cartridges.
04Plating: On each plate, arrange spheres, jelly, burrata, tomato wedges, and basil. Add dabs of siphoned emulsion around/on top of the elements for a designer finish.
Chef Camille Barbier
Chef
Camille Barbieris a Lyonnais chef trained in the local tradition. He honed his skills with the three-star chef Guy Lassausaie.
After several experiences in Michelin-starred establishments, he developed an elegant and precise cuisine, combining technique and creativity, always guided by respect for the product and seasonality.