Serves 4


  • 2 eggplants
  • 1 green zebra tomato
  • 1 pineapple tomato
  • 4 sundried tomato petals
  • 1 fennel bulb
  • 4 young carrots with leafy stalks attached
  • 4 round red radishes
  • 4 pieces of asparagus
  • 4 white flower basil branches
  • 4 purplish-red flower basil branches
  • 12 sprigs of chives with flower buds
  • 1 teaspoon squash seeds
  • 4 tablespoons olive oil
  • 1 tablespoon strawberry vinegar
  • 1 tablespoon balsamic cream
  • 2 pinches salt flower


  1. Cut the eggplant in two, season with salt flower and a dash of olive oil.
  2. Bake on a non-stick roasting pan in the oven at 180°C for approximately 35 minutes.
  3. Meanwhile, peel and wash the fennel and carrots. Slice them into long wedges then roast them with a dash of olive oil.
  4. Peel, wash and slice the radishes and asparagus.
  5. Cut the colored tomatoes into quarters. Season with salt flower, olive oil and a dash of balsamic and strawberry vinegar.
  6. Delicately set the eggplant on a wooden plank. Add the tomatoes, carrots, fennel, radish, balsamic cream and olive oil.
  7. Finish with the basil flowers, chives sprigs and squash seeds.


Recipe courtesy of Jean-Luc Lefrançois, Executive Chef of Château Saint-Martin & Spa and L’Apogée Courchevel.