Serves 4


Momotaro tomato confit

5 momotaro tomatoes

100ml extra virgin olive oil

20grfleur de sel


50ml cream fraiche (lightly whipped)

20grraw almond

2 slices sourdough bread

50ml basil oil


Edible flowers

Micro cress assorted

Herb emulsion

400ml sunflower oil

40grchives (blanched)



Momotaro tomato confit

Peel momotaro tomato and then slice in half, press to remove seeds and dehydrate at 70°C for 2 hours. Next, add sugar, fleur de sel and dehydrate for 1 hour at 70°C. Set aside for 1 hour to rest, delicately dice tomato like tartare.To obtain almond oil, roast almond, blend with extra virgin olive oil, strain in cheesecloth and the set aside. Meanwhile, remove crust from sourdough bread and cut into small 1cm by 1cm cubes. Place on silpat, drizzle with extra virgin olive oil and bake until crispy. Clean all micro cress andedible flowers and combine basil oil and maltosec to obtain basil oil dust. When the tomato is ready, place the tomato tartare in ring, drizzle almond oil and top with the sourdoughcroutons.Place cream fraiche in disposable piping bag and pie on top of the tomatoes.

Herb emulsion

Combine sunflower oil, blanched chives and a pinch of salt. Blend, strain and set in a small squeeze bottle.

To serve

Garnish the confit with micro cress, flower and basil oil dust. Before serving, place a few drop of the herb emulsion.