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Ponthier - Tomato pineapple tartar with basil, tomato foam and sorbet

Tomato pineapple tartar with basil, tomato foam and sorbet

Yoann Wojnarowicz
Executive Chef
TOMATO FROTH
PONTHIER tomato puree
PONTHIER red pepper puree
Onion
Garlic cloves
Sprig of thyme
Sprig of rosemary
Sugar
Single cream (35% fat)
Olive oil
500g
50g
180g
2
1
1
7g
10cl
15ml
Finely chop the onion and smash the garlic cloves, sweat them in olive oil with the thyme and rosemary, add the PONTHIER tomato puree and cook on medium heat for 10 minutes. Add the PONTHIER red pepper puree and cook for 5 minutes. Incorporate the cream and cook for a minute or two, then remove the thyme and rosemary. Mix, strain and put in siphon.
TOMATO SORBET
Sugar
Water
PONTHIER tomato puree
Fresh basil leaves
Olive oil
Salt
Pepper
40g
10cl
400g
4
30ml
SQ
SQ
Make a syrup with the water and the sugar, add the PONTHIER tomato puree, mix and add the finely minced basil. Season with salt and pepper, add a bit of olive oil, mix.
CURED HAM CHIPS
Cut a fatty cured ham into small slices and saute them in a frying pan.
Assembly
Finely dice the tomato and pineapple, add the fresh, finely minced basil and season with salt, pepper and olive oil. Present the tomato pineapple tartar in the centre of the plate, then place a quenelle of tomato sorbet on top. Add some rosettes of tomato foam and a few cured ham chips around that.