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Tomatoes in three textures

  • 4 people
  • Difficult
  • Intermediate
Total time : 2h30
  • Preparation: 2 hours
  • Rest: 30 min
Ustensiles requis
  • Hand blender
  • Sieve
  • Half-sphere mold
  • Siphon
  • Pan
Les-tomates-en-trois-textures Alain Milliat

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.

Dans cette recette
Jus Tomate 33cl Alain Milliat
Red Tomato Juice
33cl or 100cl

à partir de 4,95€

Ingredients

  • 330g olive oil
  • 660g of Red Tomato Juice
  • 300g of Crimean Black Tomato Juice
  • 300g of Yellow Tomato Juice
  • Fresh tomato wedges
  • 1 smoked burrata
  • 1 bunch of fresh basil
  • 2 sprigs of rosemary
  • Tabasco (to be measured)
  • 3 sheets of gelatin
  • 1L of distilled water
  • 20g sodium alginate
  • 6g of calcium lactate
  • Salt

Préparation

  • 01 Yellow 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).
  • 02 Crimean 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.
  • 03 Red 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.
  • 04 Plating: 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.
Image

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.

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