• strawberries
  • cherry tomatoes
  • lemons
  • thick cream
  • tomato juice
  • strawberry sorbet
  • vinegar
  • olive oil
  • pepper
  • salt
  • vanilla pod
  • fresh herbs (parsley, mint, basil, tarragon, arugula)


  1. Combine 3 tablespoons strawberry sorbet with 3 tablespoons tomato juice, a few drops of vinegar, salt and pepper and mix well. Place in the freezer to harden.
  2. To make the vanilla cream, combine 30g thick cream with a few drops of lemon juice and vinegar, salt, pepper and a dash of olive oil. Add the vanilla pod seeds and mix together. Set aside.
  3. To make the tomato dressing, mix 80g of tomato juice with the juice of half a lemon, 1 tablespoon vinegar, 2 tablespoons olive oil, salt and pepper.
  4. To plate the salad, start by placing a large circle of vanilla cream on the base of the plate. Put a few cherry tomatoes and thin slices of strawberries on top. Add a few cubes of fresh lemon and season with a handful of fresh herbs. Place the dressing into a small serving jar, and finish off the salad with a quenelle of the strawberry and tomato sorbet. Bon Appétit!


Recipe courtesy of Arnaud Donckele, Chef of 3-Michelin-starred La Vague d’Or at Cheval Blanc St-Tropez. The renowned chef will soon take his cooking prowess to the new Cheval Blanc Paris which is set to open in 2020.